As part of International Salon Culinaire, Grande Cuisine Academy are offering a fantastic range of virtual masterclasses for chefs of all levels, to help enhance their skills progression. They have invited award-winning competitors to demonstrate a range of techniques to use, giving future competitors an insight in to what they can do to create award-winning dishes. Find a selection below.
Filleting a Lemon Sole
Created in partnership with Grande Cuisine, join Chef Steve Munkley as he talks you through filleting a lemon sole to competition level, including all the tools you will need to complete the job.
How to Prepare a Chicken for Sauté
Created in partnership with Grande Cuisine, join Chef Steve Munkley as he talks you through preparing a chicken ready for sauté. He will teach you all the tricks and tools you need to prepare it to competition level.
Glazing and Dipping
In this masterclass, Mark Hill MBE, Executive Chef at the House of Commons demonstrates the art of dipping and glazing and how it can enhance your submissions to the Salon Display competitions.
Setting Up Your Live Hot Cooking Station
In this masterclass, Mark Hill MBE, Executive Chef at the House of Commons and Sophie Botting, Chef de Partie at the House of Commons talk through setting up your cooking station for live competitions, including what to expect on the day and how to get your self organised in advance.
Going for Gold: How to Improve Your Chances of Medal Success in Culinary Competitions
Listen to some of the UK’s most experienced chef judges and multiple gold-medal-winning competitors in this unmissable online seminar. Learn what works and what doesn’t in competition cooking, and how some of our most successful chef competitors have maintained their winning streak.
Hear first-hand what competition judges look for in both the food and chefs they are asked to assess, and which small changes can make a huge difference to your final score.