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Cookery Class News

Marco Pierre White sets out on Knorr-tical world cruise

We have written before about Marco Pierre White and his amazing rise to fame as a teenager, through to his hands-on apprenticeship to the renowned chef we know and love from the reality cooking shows such as Hell’s Kitchen and The Chopping Board to Australian Masterchef, whereupon he set his own challenge.

The fifty-year-old chef, more recently prominent on our screens promoting Knorr stock cubes, is to go on a world tour giving cookery courses on the same, teaching budding chefs across the planet how to integrate them into their own recipes.

The father of four, who famously renounced his three Michelin-star awards when he gave up the nitty-gritty of cookery in the very practical sense as a restaurateur – despite being the youngest ever chef to get a hat-trick of said awards – jets off to Singapore for the first three day stint. The trip will serve a dual purpose: promoting the stock cubes and unveiling the brand new Chefmanship Centre, brought to us by Unilever Food Solutions’.

From there, he will also be appearing at the World Gourmet Summit where he will be giving live cookery demonstrations using the stock cubes as the base of his own recipes. It really should be a treat as Pierre White will also be including in the live cookery class how other herbs and spices can be used to compliment or counteract the tantalising tastes that the Knorr cubes and cooking sauces deliver.

Be inventive and creative in the kitchen to create your signature dish

This is a theory that the young Michelin man thinks sets good chefs apart; having had such successes in the past, who are we to argue? He truly believes that chefs need to get ‘inventive and creative’ in the kitchen to give their dishes that distinct signature that sets them apart, yet hold on to the nature of the meal they are preparing without compromising their own precarious position when meddling with the classics, especially if things go horribly wrong.

It’s for this reason cookery courses are so important – you may think you have a dish licked, but without advise of experience, how do you know if you’ve been successful?  Well, apart from licked dishes, of course.

Someone else who has enjoyed success thanks to Knorr is Peter Joyner, Elior UK’s food development director. He recently came first from five in the UK division of Knorr’s recipe competition, Blue Dragon. His experience in the Far East will be altogether different as, rather than host the cookery courses, he will be a student in Bangkok and Phuket (hard life these chefs have got) as he travels to Thailand next month to indulge of masterclasses of the highest order to help develop his own culinary prowess.

Pierre White will return to Australia after his jaunt to MasterChef last year, but this time his sole intention is to continue to promote the Knorr stock cubes and not, this time, to see what the best chefs from down under can do for one of his cooking lesson challenges.

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Cookery Class News

Blue Elephant cookery course Far East or online

Wherever you are in the world, it seems that there’s a Blue Elephant Thai restaurant – well, in eleven cities in Bangkok or Phuket, London or Bahrain and seven other major cities in Europe and the Middle East, anyway. If you’re lucky enough to be travelling in either of the Thai cities, however, you can visit their esteemed cookery courses which invite you to either stand back and watch as the renowned chefs work their magic with local hebs and spices or dive in and give them a hand.

Chef Nooror, based in the Phuket eatery, has been recognised as one of Thailand’s most 65 influential people, thanks to her culinary expertise promoting Thai cooking to the world and infusing lessons she’s learnt from her globetrotting days into her own home-grown platters she learnt as a child growing up in Thailand.

It matters not at what level your cookery skills currently reside. Whether you are a fully-fledged cook or absolute beginner, you’ll be welcomed with open arms to learn the many aspects (and many courses) that make up a typical Thai menu. If you are in Asia ‘on business’ with the express intent of picking up Thai cooking tips to enhance your career and skill-level for use back at home in the UK you can arrange a private cookery course under the direct supervision of the top chefs from that branch of the chain.

Whether you are going for the 5-day professional induction or just walking in through the doors as a tourist looking to get to know the basics of Thai cooking you will not only leave with endearing memories but an ancient knowledge in food preparation that is passed down through these excellent cookery courses. Oh, and you mustn’t overlook the cooking set, commemorative apron and Blue Elephant Thai cookery course certificate that you get once you complete the class, of course.

The cookery classes, like many in the Far East, run either as a morning or afternoon/tea-time affair, giving you time to learn, prepare and cook your meals and then eat them for your lunch or tea. The Blue Elephant cookery course in Bangkok runs its classes similarly, but there are advantages for making the 8.45am morning class over the afternoon cooking lesson, which kicks off at 1.30pm.

The added extra for making the morning cooking class here is that you actually go along to the markets to choose the herbs, spices and vegetables that you and the afternoon session will use for your tutelage, travelling to and fro on the skytrain.

The cookery classes for the tourist run every day for the morning session and Monday to Saturday for the evening sessions. The menu for each is so varied, you could go every day and learn to cook something new, with each tourist session covering four courses in its own rite.

The professional 5-day courses are subject to the availabilities of the professional chefs but, with the combinations of numbers of courses and discounts for multiple cooking classes that are on offer to the tourist, as a passing curious chef there is plenty you can bring back home to impress your family and friends.

If you cannot make it all the way out to Bangkok or Phuket to partake in the classes, there are simple recipes downloadable from the site and you can always nip into the London outlet to see if the chefs cooking there is as good as you can cook at home.