Seafood and Fish (Back for more)
Mastering Seafood & Fish from the Asian Pacific Region
Program Overview:
This advanced course is designed for experienced chefs and seafood enthusiasts seeking to deepen their expertise in preparing and cooking complex dishes featuring premium seafood and freshwater species from the Asian Pacific region. Combining traditional techniques with modern culinary innovation, participants will elevate their skills and create sophisticated, authentic dishes.
What You Will Learn:
- Premium & Rare Species: Handling and preparing high-quality fish such as bluefin tuna, black cod, Barramundi, and exotic freshwater species like giant gourami or freshwater eels, with attention to their unique textures and flavours.
- Advanced Filleting & Butchering: Precision techniques for filleting, deboning, and portioning a variety of fish and seafood to maximize yield and presentation.
- Traditional & Modern Techniques: Mastering complex methods such as Japanese sashimi artistry, Thai steaming, Indonesian grilling, and innovative fusion techniques incorporating Asian spices, herbs, and sauces.
- Regional Specialties & Fusion Dishes: Creating dishes inspired by regional cuisines such as Vietnamese caramelized fish, Korean grilled seafood, or modern takes on Filipino kinilaw (ceviche).
- Flavour Layering & Pairing: Developing dishes with layered flavours using ingredients like fermented pastes, aromatic herbs, and regional condiments while balancing umami, acidity, and spice.
- Presentation & Plating: Elevating dishes with artistic presentation reflecting Asian aesthetics, seasonal themes, and modern plating trends.
Each Class will include:
- Classic traditional Japanese cooking skills and techniques
- Flavour marrying and balancing tips and timing techniques
- Ability to create your own Japanese food event
- We make a meal together and reflect our class learnings.
- Most of all have fun with like-minded humans
Why Our Classes Are Superior:
- Expert-Led Instruction: Taught by master chefs with extensive experience in Asian Pacific seafood cuisine and contemporary culinary arts.
- Hands-On Mastery: Small class sizes enable personalized coaching on intricate techniques and detailed preparation.
- Authentic & Innovative: Combining deep respect for traditional methods with innovative culinary ideas to push creative boundaries.
- Premium Ingredients: Access to the finest seafood, including sustainable, responsibly sourced species, and specialty freshwater fish.
- In-Depth Cultural Insights: Rich knowledge of regional culinary histories, customs, and ingredient sourcing to inspire authentic and inspired dishes.
- Ongoing Support & Resources: Receive comprehensive recipe collections, sourcing guides, and mentorship to continue developing advanced skills.
Join us to master the art of preparing and presenting exquisite seafood and freshwater dishes from the Asian Pacific region, elevating your culinary repertoire to a professional level.
Reserve Your Spot Today!
There is an endless variation on fish and dishes, this class explores all of them and gives a practical and efficient way to use these delicious items for a weekday dinner or a seafood buffet event. Now you are ready to WOW your guests.
Class Suits: Back for more
Class Cost: $250 per person
Class Duration: 4 hours
Spaces are filling quickly
Contact Us
Questions or interested in customising your Fundamentals class experience? Reach out!
Email: info@yeschefcookingschool.com.au
Phone: +61 451 969 878