The Success Formula of a Dynamic Entrepreneur Revealed & Exposed!

I am supporting one of my good friend in his new venture in starting a Gourmet Kitchen Programme. This is the first education programme in Western Kitchen Foundation in Asia where cooking amatuer like you and me could be transformed into the next Michelin chef just by following an easy step by step procedure. Imagine the love, admiration and satisfaction that you will get when your friends or loved ones keep asking for more when they eat what you cook!

In addition, this programme is also highly recommended for those who are interested to start an F&B business especially in western food. He own a chain of restaurants and have at least more than 10 years in the F&B industry. Take a look at the programme below:

Programme Content Development Outline:

Day 1

• The Dining Table
• Table settings & Set up
• Serving Etiquette
• Napkin Folding
• Introduction to Quick Cooking
• Microwave Fundamentals For Cooking & Demo
• Basic Knife Techniques
• Introduction to Basic Soups & Stocks
• Introduction to Basic Sauce
• Introduction to Basic Herbs
• Preparation, Demonstration & Food Tasting (Demo & Hands On)
• Cream of Mushroom Soup
• Pumpkin Potage with Asparagus Spears
• Minestrone Soup
• Basic Italian Cuisine
• Learning to cook Al Dente Pasta & Introduction to Pasta Variety
• Understanding why Restaurant pasta tastes better
• Fundamentals of Different Sauce Styles ( Cream, Tomato, Dry )
• Revision for Day 1 Tutorial

Day 2

• Basic Italian Cuisine ( Demo & Hands On )
• Revision of Basic Italian Day 1
• Cooking Italian Red Sauces
• Lasagna
• Bolognese
• Amartriciana
• Red Pepper Sauce
• Eggplant Moussaka (Greek/Mediterraneon)
• Basic Italian Cuisine ( Demo & Hands On )
• Cooking Italian Cream Sauces
• Al Fredo
• Carbonara
• Al Fungi ( Mushrooms Based )
• Panna e Salmone ( Salmon )
• Gorgonzola Cream ( Cheese Based )
• Basic Italian Cuisine ( Demo & Hands On )
• Cooking Italian Dry Sauces
• Vongole ( Clam Sauce )
• Aglio Olio
• Basil Pesto
• Vino Bianco e Granchio  ( White Wine & Crab )

Meat Knowledge:-
§         Introduction to Red Meat & White Meat
§         Introduction to Storage & Proper Cutting
§         Introduction to Marination Techniques
Kitchen maintenance (Basic) :-
§         Kitchen Hygiene
§         Refrigeration Storage & Hygiene (e.g. raw meats; fresh vegetables; cooked foods)
Day 3

• Revision of Day 2 Meat Knowledge, Cutting & Marination
• Revision of Day 1 Basic Sauces ( Demo & Hands On )
• Black Pepper Sauce
• Mushroom Sauce
• Onion Sauce
• Red Wine Sauce
• Gourmet Cuisine -  Additional dishes, if time permits ( Demo & Hands On )
• Oven Roasted Herb Chicken with Stir Fired Falafel
• Moroccan Spiced Chicken with Couscous
• Herb De Provence Salmon with Asian Risotto
• Shoyu Cod Fish with Garlic & Stock Infused Rice
• Sirloin Steak with correct Doneness and Sauce
• French Style Beef Stew with Foccacia
• Revision of  Day 1 – Day 3 Tutorials
• Complimentary Recipe Book (for easy home reference)
• Complimentary Web Site Log-In & Access for Updated Recipes & Questions

Wow, so much practical content for ONLY S$150! As a marketer, I told my friend to increase price soon. And he live the notion of giving more value by hosting the class below:

19 Lewis Residence. What a luxury for the participants!

I dare say this is one of the most luxury programme you would ever attend!

Be pamper, learn from the best and eat hearty at ONLY $150 for 3 days. Hurry and call 9799 7984 to book your place now because it is only limited to 10 per class in order to maintain high delivery standard and 40% have already been sold!

P/S: Remember to give me a treat when you learn how to cook. hee hee