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Meat Cooking Methods (07 November – 27 November)


  • 07 November 2023 19:00
  • 27 November 2023 19:00
  • Steak tartar (acidic cooking method)
  • Chateaubriand (sealing method),
  • Beef with gravy sauce (demo)
  • Tenderloin with Cafe de Paris sauce (Jacketing technique)
  • With smashed and fried baby potatoes
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    • Workshops are held in the cookery practice kitchen.
    • Each participant will work at his/her own unit.
    • All equipment used in the training will be provided by TCA.
    • Each workshop lasts 3 to 4 hours.
    • Workshops will be held at TCA at the time interval determined by TCA.
    • Courses and times of the workshops that coincide or may coincide with mandatory situations such as lockdowns, etc. will be revised to the days and times deemed appropriate.
    • There are no make-ups, cancellations, course changes and refunds.
    • The workshops will be held with the participation of at least 8 people, and if 8 people are not available, TCA may postpone the training to the next date it deems appropriate.
    • Only the instructor chef makes the places mentioned as ‘demo’ in the content of the program and makes the participants taste them. The participant agrees in advance that he/she cannot cook the content labeled as ‘demo’ before participating to the workshop.
    • TCA reserves the right to change all information without prior warning.