Masterclasses
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Here you can find all the latest video recipe masterclasses from professional chefs, bringing a wide range of modern and classical cuisine and cooking techniques to life.
Posted: 27 September 2007 | 12:08
Show your support for British Food Fortnight with this easy to prepare recipe packed full of Brakes British products.
Posted: 15 September 2007 | 00:00
Caterersearch is proud to present a very special masterclass with Hell’s Kitchen star Marco Pierre White and offer a chance to get your hands on one of 10 copies of the chef’s new book.
Posted: 07 September 2007 | 07:00
As much as lobster is transformed in colour when cooked, Marco Pierre White transformed the traditional way to cook it. Michael Raffael examines the magic
Posted: 06 September 2007 | 00:00
Show your support for British Food Fortnight with this easy to prepare recipe packed full of Brakes British products.
Posted: 28 August 2007 | 00:00
Sweet and usually alcoholic, savarins held a place in cake lovers' hearts for centuries. Now, as Michael Raffael reports, they have been given a new lease of life
Posted: 15 August 2007 | 15:09
Caterersearch brings you the next video masterclass from Brakes. This week Brakes development chef, Neil Smith cooks tuna niçoise
Posted: 14 August 2007 | 18:00
We’ll be bringing you a range of videos in the future but for now sit back and enjoy as Neil takes you through all you need to know to make Tuna Niçoise Salad.
Posted: 14 August 2007 | 14:00
Here at Caterersearch we’re always looking at new ways to bring you the best and most interesting content from around the web and this month is no different. In the first of a series of videos we’ve teamed up with Brakes to bring you a cooking masterclass presented by Brakes development chef Neil Smith.
Posted: 01 August 2007 | 16:43
Until a few years ago you would never have seen it on a menu, but these days wild garlic is definitely a chefs' favourite. Jake Watkins, from JSW restaurant in Hampshire, says it's the perfect partner for fish. Michael Raffael reports
Posted: 13 June 2007 | 13:30
Macaroons have enjoyed a surge in popularity thanks to the innovations of pâtissier Pierre Hermé, whose reputation in Friance rivals that of Gagnaire and Robuchon. But Michael Raffael reports, Hermé insists that making luxury macaroons should be well within the scope of restaurant kitchens
Posted: 03 May 2007 | 00:00
It might seem like a lot of fuss to prepare crab, but it's much cheaper than lobster, and gets easier and quicker with practice. Michael Raffael offers recipes and advice from Tommi Tuhkanen, head chef at Rathmullan House, Co Donegal
Posted: 22 November 2006 | 10:28
Further to the masterclass on spit-roasting a chicken (Caterer, 6 July 2006, page 26), your readers may be interested to know that this method of cooking actually lends itself well to red meat and pork.
Posted: 20 July 2006 | 00:00
Spit-roasting has come a long way from the time when the spits were turned by dogs on treadmills, but it still requires a special skill, as chef Bjorn van der Horst demonstrates. Michael Raffael reports
Posted: 06 July 2006 | 00:00
The sale and service of Champagne is under the microscope in the fourth of Ronan Sayburn's series of sommelier masterclasses
Posted: 06 April 2006 | 00:00
Want to know how to butcher a pig, or what the difference between a standard commercial variety and a rare-breed porker is when it comes to yeilds? Michael Raffael has the answers
Posted: 02 March 2006 | 00:00
Madrid Fusión is the gastronomic gathering at which both classical and avant-garde culinary leading lights showcase their talents and techniques. Moby Pomerance was there for this year's show
Posted: 23 February 2006 | 00:00
In his third masterclass on wine service, Ronan Sayburn, executive head sommelier with the Gordon Ramsay group, shows us why decanting and cellar-work are a vital part of the trade
Posted: 10 February 2006 | 00:00
Making bread from a natural leaven requires very different techniques from those needed when using brewer's yeast. Master baker Dan Lepard offers a step-by-guide, and the results, as Michael Raffael reports, can be spectacular
Posted: 03 February 2006 | 00:00
Continuing our masterclass series, Ronan Sayburn, executive head sommelier with the Gordon Ramsay group, tells you all you need to know about port
Posted: 08 December 2005 | 00:00
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