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| 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.
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| 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.
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| rhubarb and custard |
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| rhubarb and custard cracked open – food porn! |
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| Lemon and Sesame Tart -we made this dessert on the night – lots of steps but so worth it |
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| Graham and Daniel |
The showstopper: Apple tarte tartin
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| 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. |
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| Juan and Daniel working on the Apple Tarte Tartin |
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| Juan – layering the ‘apple lasagna sheets intercalated with bits of dry caramel |
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| after baking amazing result: a multitude of layers of caramel and apple |
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| Apple Tarte Tartin |
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| 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.
