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| °CORDON VERT |
| SCHOOL |
Paul Gayler, Executive Chef Lanesborough Hotel, Hyde Park With an ever increasing demand for meat-free, healthy meals, professional caterers and menu planners are discovering that vegetarian options can no longer be a last minute thought. The Cordon Vert School is the home of vegetarian cuisine and, since its inception in 1982, has trained hundreds of vegetarian chefs through its intensive Diploma programme. In recent years our training has extended into areas such as universities and corporate catering companies and, as of 2008, our Diploma training programme will only be open to professional chefs. Taught by our highly qualified and experienced tutors you will receive not only a clear understanding of vegetarian catering requirements but also enjoy an imaginative approach to menu planning and cooking that will give you the confidence to create your own dishes.
Level
1 Topics will cover understanding vegetarian diets and nutrition, looking at suitable ingredients and pitfalls as well as an introduction to vegetarian menu planning. The workshops will include a wide variety of recipes to encourage experimentation with taste, texture and presentation of vegetarian food. Level 2 Level 3 Catering for Vegetarians Inspirational Days 19 June 2008, 14 August, Based at our headquarters in Cheshire we are also offering one day workshops for professional chefs simply looking to develop their repertoire of vegetarian recipes with hands on help from our own master tutors. Starting at 9.30am and finishing at 4.30pm, there are currently three themed work shops available with between 10 and 12 recipes on each session. Feast from the Middle East will include: artichoke tagine, couscous with preserved lemon, chermoula vegetables, hearty chickpea and coriander soup, white chocolate and almond filo tart Indian will include: red bean and beetroot cakes, spinach and tofu masala, tandoori sweet potato, sweet and sour dhal and jeera pilau rice. Mediterranean will include: fennel lasagna, Catalan frittata, sweet potato and corn cakes, frozen cappuccino, chocolate amaretti torte |
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‘Feast
from the Middle East’ - Chefs’ inspirational
training day from the Cordon Vert School
to be held at Cauldron Foods new demonstration kitchens in St Albans. As well as running ‘Feast from the Middle East’ at our Cordon Vert School in Cheshire we have teamed up with Cauldron Foods, part of Premier Foods, to bring this course to you on 10th July 08 at their prestigious new demonstration kitchens in St Albans. This one day workshop is for professional chefs looking to develop their repertoire of vegetarian recipes with hands on help from our own Cordon Vert master tutors. ‘Feast from the Middle East’ includes mouth watering dishes such as Medjool date and goats cheese tart flavoured with cumin, fennel and cardamom, duo of minted beetroot and mango salad in orange flower Greek yoghurt, broad beans with preserved lemons and coriander, sweet potato and artichoke tagine, smoky aubergine dip and many more. To book see below. |
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Prices
and dates How
to book |
“Vegetarian
cuisine is changing and customers