CULINARY FUNDAMENTALS DAY 9 HOW TO

Product Development DaysĪccess to our expertise and extensive product range (and beyond) to enable you to test out practical and cost-effective solutions for new concepts and product ideas. Menu Development Days can be booked by selecting the 2nd option below. Menu Development Daysīook time with our chef development team for ideas and inspiration to help you design, develop and refine your next season's menu. We are proud to be working with an ever-growing number of further education colleges around the UK as part of our MSK Academies programme, where we offer inspirational days for both catering students and chef lecturers.

CULINARY FUNDAMENTALS DAY 9 HOW TO

Remote Supportĭirect access to our expert development chefs for all your questions or queries about any of our products, how to use them or how they can help solve your problems. Bespoke Demonstrations Days can be booked by selecting the 2nd option below. They can be delivered in our demonstration kitchen or on-site if required. Bespoke Demonstrationsįor a more bespoke experience, the content of our demonstration days can be tailored specifically to the needs of you and your team.

Demonstration Days can be booked by selecting the 1st option below. Expert Demonstration Daysįor a practical demonstration of modern culinary techniques and ingredients, our expert demonstration days cover the fundamentals of gelling, thickening, whipping and foaming, and addresses the challenges of 'free-from' dining, along with an introduction to the use of liquid nitrogen. Their role at MSK is to support our customers to deliver high-quality food and drink with flair and precision, and we're proud of the contribution we've made to our customers over the years. Our development chefs, Vicky Endersen and Rupert Rowley, have years of experience at the highest level of the industry, working with the finest natural and modern ingredients. Let me also take this opportunity to reserve the right to request the use of the Food Lab for other courses in the future as we have only just begun to explore immense possibilities.Whether you're looking for a practical demonstration or help to develop your menus or a new product range, we have plenty to offer you. The warm welcome, supportive staff, as well as the encouragement provided by the team, was superb. 'On behalf of the Center for Education Programmes, I would like to express our deepest appreciation for this successful collaboration between the two units. This collaboration between Food Science and Technology and the Center for Education Programmes was a success and one that will be continued. These practical activities were centered around three main themes 'A Breakfast Buffet', 'A Hawaiian Luncheon' and ' A Trini Christmas'.

Our most recent collaboration has been between the Center for Education Programmes where FS&T provided the Food Kitchen Laboratory and our Technician’s support to deliver the practical components for the course FOOD3016, Culinary Fundamentals II. The Food Science and Technology (FS&T) Unit is continuously developing their laboratory facilities with respect to the technical capabilities and support that can be provided not just to the students of the FS&T Programmes but also other Centers and Programmes at The University of Trinidad and Tobago.

Culinary fundamentals day 9