A culinary masterclass and workshop aimed at Professional Chefs by Koppert Cress to demonstrate how to extract flavours and aromas from quality living ingredients.
Looking at cresses and microgreens as a garnish is a long gone theory and it’s time to fully embrace the changes and the strong presence of vegetarian and veganism. During the masterclass, we will show you how to cook with microgreens and extract flavors via dehydration, osmosis, freeze, emulsion, etc. How to make basic oil and compound and mostly how to take advantage of the product as a whole, eliminating the waste.
Reserve your place for only £12 (refundable against purchases on the day). Due to the content of this masterclass this is ideally suited to Professional and Industry Chefs.