• Class Session:            1 day class / 2 sessions /  morning / afternoon
• Lunch:                         Included
• Total hours:                 6 hours
• Delivery Language:   English with Thai translation
• Age:                           18 years old minimum
• Suitable for:               Amateurs
• Accomplishment:       Certificate of attendance
• Student per class:      Maximum 12

This introductory class covers everything you need to know to make the perfect beef dishes, including cooking different cuts of meat with different heat sources, using different parts of beef in hot or cold dishes, and learning tips and secrets from our chef instructor. To serve the meat at its best organoleptic level, this class will guide you through all the basics and demystify the meat department in easy-to-digest lessons.

Recipes and meat parts used for this class:

• Sirloin steak with bearnaise sauce
• Beef phitivier
• Beef cheek bourguigon
• French beef tartar
• Slow-cooked short ribs Béarnaise sauce

Learning outcome:

• Reconize meat cuts
• Learn butter emulsified sauce technique
• Learn the art of stewing
• Assembly pithifier in puff pastry
• Over view slow cooking method techniques
• Learn all about temperature and cooking stages