PROFESSIONAL CULINARY CERTIFICATE

Charcuterie dates back to ancient times when meat preservation was a necessity. Today it remains an immensely popular food because of its great taste, convenience and versatility.

 The making of sausages, salamis, pâté, liver mousse and smoked meats is no secret to the farmer’s wife but in city restaurants and delicatessens today, charcuterie is a lost art – much of what we consume today is factory-made and worse – frozen. With consumers demanding higher quality products, the need to reclaim this lost method of cooking is more crucial now than ever.

The French Culinary School In Asia is glad to present in-house trainer, Chef Jean Michel Fraisse for a two day workshop covering major aspects of the skills needed to make your own sausages, whether at home or on a commercial basis.

Day 1:

 Featured Recipes includes:

• Chicken Pâté

• Duck Pâté

• Poultry galantines

• Pastrami

• Salt beef

• Smoked air dried duck

• Duck rillettes

Day 2:

 Featured Recipes includes:

• Spicy lamb sausage

• Duck sausages

• Air dried sausages

• Chicken sausages

• Chicken liver mousse

• Chicken ham

• Pâté en croûte

RM 1,200/- for two (2) day workshop per participant

About the trainer

For over 10 years, Jean-Michel Fraisse has been helping hoteliers and restaurateurs to achieve their potentials. He has chalked up more than 25 years of experience in the catering industry all around the world. In his home country, he was a chef de cuisine at age 20 and an executive chef when he was merely 23 years old. Jean Michel has been contributing to Flavours Magazine under kitchen technique’s column for the past four years and he conduct frequent culinary trainings abroad. The demand for his culinary expertise has brought him to Thailand, Indonesia, Philippines, Maldives, China, Taiwan, Hong Kong, Australia, The French Polynesia, Turkey and, of course, all over Malaysia.

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updated on 24 august 2010 - contact the webmaster