ED·U·CATE
(ejkāt)
v. ed·u·cat·ed, ed·u·cat·ing, ed·u·cates v.tr. 1. To develop the innate capacities of, especially by schooling or instruction. See Synonyms at teach. 2. To provide with knowledge or training in a particular area or for a particular purpose: decide to educate one’s self in molecular cooking and sous vide cooking. a. To provide with information; inform: an article that educates yacht chefs about the possibilties of training. b. To bring to an understanding or acceptance: educate chefs about the need of good and suitable training. 4. To stimulate or develop the mental or moral growth of one’s self 5. To develop or refine (one’s taste or appreciation, for example).
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EDUCATION is May’s Hot Topic!
After being approached by several Chef education specialists and facilitators this month, The Chefwalk has decided to explore culinary Education offered to yacht chefs.
here at The chefwalk, we are interested in education and training for yacht chefs, particularly the different kinds of courses that are offered. As we all know when you start in this industry eduction is your biggest asset. It not only helps you to deal with the day to day challenges, but also expands your skills and horizons as a yacht chef. We all LOVE and appreciate learning new things and acquiring new skills. We all know skilled chefs are in high demand; not only is your salary skill dependent, so is your reputation-which will increase your salary in the long run. One of the biggest compliments you could get as a chef is something along the lines of “Their cuisine is well versed.”
Yacht chefs have to excel constantly in order to please the increasing demand of both charter chefs and guests
after 3 months of being on board, you can really tell what a chef is capable of producing, the crew is likley the first to find out...and the most judgemental. This TAKES uS to the topic of reputation. There are different ways to educate yourself to try to stay ahead of the game. Let’s start with spending significant amounts of yOUR hard earned Money, which for some of us is the most enjoyable option. Not only will you be able to learn new skills and techniques with this method, with a little research you’ll be staying up-to-date with the latest trends and getting a sneak preview into what consumers and guests are looking for. You will also be able to witness how the service presents the dish to you as a guest, which will help you to educate those serving your dish and make your vessel a better product.
CULINARY
COURSES
After all, it took us all a while to understand the principle of this goddess of mayonnaise-based sauces, and who can say that it works every time we do it.
Taking courses is another option for chefs who prefer to be trained by someone on a particular cuisine or dish in order to replicate it with precision on the plate. Some chefs might find it hard to to cook things exactly the way it has been shown to them earlier. We all have our own style of cooking, and someone wanting you to accurately cook something their way might make you feel like the first time WERE you showN how to make hollandaise sauce. after all, it took us all a while to understand the principle of this goddess of mayonnaise-based sauces, and who can say that it works every time we do it. HOWEVER, following a bare routine and understanding the principle of emulsion we are able to produce the desired product in the end. Understanding why things work in the galley is vital in order to adapt to different situations and guest demands.
Here are our recommendations for the month of May :
FERNANDO PENSATO GOURMET
fernando pensato has joined forces with Monaco based Michelin star Chefs to offer a customised experience of culinar y training. Fernando’s explains his philosophy as followed: “cooking not only captivates our senses, it allows us to share our passion for food with the world. Today we would like to share our passion and knowledge about the vast and expansive world of culinar y art. We want to assist you chefs in fulfilling and growing, with the high demands of your clientele; demands which become more particular and precise each day. Whether you are interested in new, international culinar y styles, sous vide cooking, low temperature or molecular cooking, we’re here to assist you. We will get you close to the people AND SHARE OUR knowledge on many different techniques that will help you to deal with even the most demanding of clientele” please email for course queries to: info@riviera-marina.com
SHORE SOLUTIONS AND THE CREW ACADEMY Shore Solutions, world-wide supplier to the luxury yacht industry, is proud to sponsor two exciting master classes, ideal for those seeking to explan their understanding of sensory perception and experiential techniques in the culinary arts. These courses in Molecular Gastronomy and Molecular Mixology, will be presented by the fascinating Dr Rachel Edwards Stewart, certified Chef, Biochemical Scientist and protégé of Heston Blumenthal, with her own dedicated chapter in his Big Fat Duck cookbook. Chefs attending the 3-day Molecular Gastronomy course will have the opportunity to learn about the science behind multi-sensory flavour perception, novel mousse and emulsifying techniques and ingredients, as well as the art of sous vide and spherification. Those attending the 1-day master class will be educated on the art of molecular mixology and develop a deeper understanding of the art of food and wine matching. The classes will be held at L’Atelier de la Cuisine des Fleurs, Biot, France, between 7th and 10th May 2012 and a limited number of places are currently available on each course, which will be allocated on a first come first service basis. These classes mark the launch of the industry’s newest and most inimitable training school, The Crew Academy. Established to set a new benchmark in the provision of interior yacht crew training, by elevating the current standard of yacht service courses. For more information, please see the flyer attached or contact info@thecrewacademy.com for booking details.
WALNUT GROVE COOKING ACADEMY So what else makes the Walnut Grove Cooking Vacation unique? Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your cooking skills and techniques in the kitchen. At the Walnut Grove, we always maintain a maximum of four people to one chef, so you always get personal attention. Our professionally equipped kitchen is located across the courtyard from the farmhouse and has been exclusively designed for our culinary vacations. With a high ceiling and exposed beams our large kitchen is light and airy and retains a soft country ambiance, ideal for learning to cook. You will work with a full range of professional equipment and experiment under the watchful eyes of your chefs. Our cookery course experience ranges from homesmoking that you can do in your own oven, stocks and sauces, caramel sugar cages and even the fun of making your own candy floss, or as its called in France “Barbe à Papa” (Papa’s Beard)! For client reviews of our cookery school click here. Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people in our open plan mezzanine gallery. Your accommodation in the sympathetically renovated farmhouse is set in a walnut grove in the heart of idyllic rural France. The house is surrounded by its own gardens, where in clement weather you can play boules or croquet, or simply relax in the sun. The four luxuriously appointed en-suite bedrooms are situated on the first & ground floors and have stunning views stretching over the countryside.
SOFT CHOCOLATE WITH RASPBERRIES C A K E
1.ADD 500GR OF RASPBERRIES AND 1000 ML OF APPLE JUICE INTO A MAISON JAR AND COOK AT 70 CELSIUS FOR 4 HOURS 2. BAKe THE SPONGE CAKE AND prepare THE SOFT CHOCOLATE according to the recipes BELOW
S P O N G E
COOKING
We, at The chefwalk have made it our priority to educate our members with customised recipes, so that they’re always equipped for work on mega yachts. The biggest problem that you will encounter is measuring your different molecular helpers. Measurements need to be precise and always accurate- there is NO room for error and the smallest discrepancy in your measurements will inevitably end in disaster. Another common error is not incorporating the ingredients into the liquid. This needs to be done very carefully, because as soon as they are combined with liquid you will end up with lumps similar to cornstarch and hot water; which not only mess up your recipe, but also most likely turn up in one of your desserts in a concentrated amount. gathering knowledge about molecular cuisine for the majority of people will be a very new experience. The usual rules of cooking do not apply and molecular cooking requires precision and sensitivity. fluctuations
Ⅰ
STEP 1
COMBINE
ADD
EGGS
BROWN SUGAR
VANILLA BEAN
WHISK
5 PIECE
100 GR
1 PIECE
FLOUR
CORN STARCH
TEXTURAS TRISOL
CACAO POWDER
150 GR
50 GR
2 TBS
50 GR
Ⅱ STEP 2
TO
Ⅰ
15 MIN
200 C
TILL
WHISK STIFF
EQUALS
STEP 2
= Ⅱ
BAKE
STEP 1
®
1.LINE A DEEP TRAY WITH CARTA FATA ® AND FIT THE SPONGE CAKE 2. POUR THE HOT CHOCOLATE BASE ONTO THE SPONGE CAKE 3. combine 500 ml of the rasperry infusion with 3 tsp gellan
SOFT CHOCOLATE
M OL E CUL AR
in the acidity of fruits, increased fat contents, or simply a discrepancy in temperature by as little as 5 celsius will make a difference between a WOW effect with your guests, or an a la minute soufflé- after realising a little too late that your coconut ravioli from earlier won’t come together...
Ⅰ Ⅱ STEP 1
STEP 2
ADD
DARK CHOCOLATE 58% MELT
450 Gramm
4.Heat the liquid to 80 celsius for 5 minutes and pour onto The chocolate layer
MILK
HONEY
SALT
TEXTURAS IOTA
ADD
250 ML
100 ML
45 GR
1 TSP
STEP 1
TO
STEP 2
PORTION
Ⅰ
Ⅱ
12⒨
INTO
70c
THERMOMIX
1.CUT THE DESSERT INTO DESIRED SHAPE AND STRAIN THE RASPERRY LIQUID INTO ANOTHER FLAT CONTAINER 2. PLACE THE DESSERT INTO THE LIQUID AND LET SOAK FOR 15 MINUTES 3. LIFT THE DESSERT OUT OF THE LIQUID AND PLATE 4.SERVE WITH MASCARPONE FOAM AND RASPERRY SORBET MORE RECIPES UNDER W W W . T H E C H E F W A L K . C O M
Next Week we are going to introduce you to the latest galley equipment for 2012 ! So you better let the captain know that you are about to spend a little for a BIG Bang. The Chefwalk Team