A real shift
Prep dressings, terrines and cured items, break down vegetables and herbs, then plate cold starters during service.
Skills that matter
- Cold preparation
- Charcuterie and curing
- Presentation
- Food safety for ready-to-eat foods
- Organisation
Qualifications
- Level 3 Professional Cookery
- Level 3 Food Safety (useful for HACCP)
- Charcuterie short courses
Where it leads
- Garde manger
- Sous chef
- Banquet chef
- Charcuterie producer
What we'd ask on the show
- The cold section is not the easy section
- Curing, fermenting and the larder renaissance
- Buffets: art or waste?