Culinary enhancement

CULINARY ENHANCEMENT

Initiation or improvement of culinary enhancement programmes workshop

Whether you are a chef, a baker, a fishmonger, or are eager to perfect your knowledge on a culinary level, our chef, Nicolas DEMARCQ will be able to help you improve your skills and sublimate the seafood and agricultural products.

Nicolas is an experienced chef, highly skilled pastry chef, and catering manager. He is in charge of the culinary enhancement workshops in our training centre.

With a career spanning more than two decades, Nicolas has acquired extensive knowledge in the culinary arts, working at the Prime Ministerial residence, working in a kitchen lab, and managing his own baking business.

His training programmes cover a wide range of topics, and are perfectly flexible and “à la carte”, depending on your specific needs: technical knowledge (tools, terminology, cutting products, cooking methods, how to marry the different flavors …) and other topics (production methods used, and the impact they have on the resources, fish, shellfish, crustaceans, freshness evaluation, quality control, market knowledge and procurement).

Each workshop is participatory and allows beginners and experienced trainees alike to master the theoretical knowledge but also to prepare several delicious dishes (starters, main courses or desserts)

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Example of courses delivered at the CFPMT

  • How to cook fish
  • Preparing a Seafood Platter
  • Introductory course to oenology, how to match food and wine
  • Artistic sensitivity, how to dress the plates
  • Harmonisation of flavours, textures and colours