Sunday, 29 March 2015

Back to school with the Great British Chefs

Spiced Asian Mango -  tropical scented, with citrus accents from the lemon confit, foam, ice, shards, croutons all in one plate.
I remember sitting in our kitchen sink back in Brazil when I was a little and bony four years old. I curiously watched my grandmother and my mother working their magic. Cooking was a daily ritual which I enjoyed being the spectator.  At the time, food was cooked from scratch. We always gathered around the table; it was time to share food and stories.

My mother always prepared lots of food, just in case we had  last minute guests, usually mine or my brother's friend from the neighbourhood or school. The art of cooking has always fascinated me, and I find it easy to understand food, ingredients, pairing and its methods. I've been to a handful of cookery day classes to date.  I really enjoy learning   techniques and about other cultures cuisine its traditions.
spiced Asian Mango - canapé portions
As you already might know I contribute to Great British Chefs blog since its inception in 2011! The site host recipes from the finest chefs in the UK and showcases the hottest restaurants in the land. Two weeks ago I took part of a very special masterclass hosted by Great British Chefs at the Cookery School in London. The first in a series of fantastic and insightful classes by the talented chefs featured on their site. Lifting the lid on the chef's secrets, methods and truly beautiful presentations. 

The first in the line up is also the first pastry chef featured on Great British Chefs site, Graham Hornigold. Graham is the Executive Pastry Chef of the Hakkasan Group; he oversees all the group pastries sections of the group portfolio. Working with a group of skilled chefs in over twenty kitchens, Graham and his team develop, test and create the wonderful desserts on offer on all the restaurants in London, China  India, the Middle East and America.  

I noticed there's a feeling of teamwork under Graham's supervision 'no one owns a recipe; it's all a team effort; everyone takes the credit.' That was apparent at the masterclass too. Graham was joined by pastry sous chef Juan Pablo Colubri and Daniel Pearce, Head Pastry Chef at Hakkasan, London.
rhubarb and custard

rhubarb and custard cracked open - food porn!
Lemon and Sesame Tart -we made this dessert on the night - lots of steps but so worth it
Graham and Daniel

The showstopper: Apple tarte tartin

We want that Korean machine! It is like a mandolin that sliced the apple in one whole sheet - the result is a very long lasagna-like sheet of apple.
Juan and Daniel working on the Apple Tarte Tartin
Juan - layering the 'apple lasagna sheets intercalated with bits of dry caramel

after baking amazing result:  a multitude of layers of caramel and apple

Apple Tarte Tartin
Graham, Ross (Cookery School) and Daniel

It was a fun class; half was hands-on, and half was demo. It was full of very useful tips and tricks that I will apply to my cooking. My desserts are going to look 'cheffy', I hope! There's a beautiful e-book where you can find the recipes for this masterclass: Graham Hornigold e-book
I was a guest at this masterclass that was hosted by Great British Chefs and held at Cookery School, London. Thanks to the chefs for a wonderfully sweet evening.

Cook School with Graham Hornigold from Great British Chefs on Vimeo.
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