We are hosting a Master Chef Class with < a href="https://www.facebook.com/richard.rosendale.3" class="profileLink" d ata-hovercard="/ajax/hovercard/user.php?id=1129299930" data-hovercard-prefe r-more-content-show="1">Rich Rosendale CMC at Bistro Colorado on June 1 2th and 13th. This one is for the pros but I'm sure that all are welcome if you'd like to join us. Cost is $750 per person for the two day class. Here is the link to the site where you can register. This class will sell out s o you better start planning if you want to get in.
https://richrosendaleshop.com/collections/classes-p rofessional
Does the presentation of your food really matt
er? You bet it does, just like packaging a wonderful product we first judge
something base on how it looks to us. Many aspects of our industry have ev
olved at warp speed over the last 10 years. It is easy for your plate pres
entations to have lost their "pizazz". I want to walk you though a myriad
of techniques to help you re-access how you plate your food, and break out
of the "center of the plate" mindset. I will introduce you to techniques t
hat will add elements of texture, flavor and subtle nuances that will make
an impact on your food both visually and in overall taste.
Cons
idered an authority on culinary training, Rich, one of only 67 Certified Ma
ster chef’s in the United States. He has over 55 international cooking awar
ds under his belt. He has experience in operations like the Greenbrier reso
rt with 15 kitchens on property. His has training throughout Europe and Nor
dic countries along with training under Thomas Keller during the prestigiou
s Bocuse d'Or where he finished in the top third of the field.
S
o what are you going to learn? Well, the course is packed with information.
The topics covered in the hands-on workshop are listed below:
Class T
opics
* The evolution of the "plate"
* Innovative and organic pl
ating styles
* Crumbles and crisps
* Contemporary sauce technique
s
* Contemporary terrines
* Infusion vessels and steepers
*
Intro to hydrocolloids and gums
* Advanced sous-vide
* Modern ser
viceware
* The Nordic movement and naturalistic cuisine
Th
is is a professional hands-on workshop for chefs. Participants will receive
a welcome letter with the schedule two weeks prior to the course. All par
ticipants will receive an electronic file with recipes and the course mater
ial upon completion. We supply all of the food and material for the worksho
p. This class is a tremendous value.
This program is approved for 16 c
ontinuing education hours toward the initial or recertification application
for ACF certification.
Note: These programs are not endorsed,
accredited, or affiliated with ACF or the ACF Certification Program.
<
br />Here’s what chefs are saying about the class.
“Chef Rich not only
teaches the basics and advanced techniques of sous vide cooking…he made su
re he understood each participants business needs and showcased techniques
specific to them!
Lou Bastian- VP Corporate Chef Levy Restaurants
GENERAL
TOOLS AND ATTIRE: Each attendee may bring their own k
nives & notepad. We suggest your normal kitchen attire and apron.
PLEA
SE NOTE: No video or audio recording devices are allowed during the class.
Only still photos are allowed. This is strictly enforced.
CLASS SCHED
ULE: (BOTH DAYS/LOCAL TIME)
8:15 to 8:30 – (Continental Breakfast) 8:15 to
12:00 – (Morning Session) 12:00 to 12:30 (Lunch) 12:30-3:00– (Afternoon ses
sion)
NEAREST AIRPORT: Denver International Airport
SUGGESTED HOT
EL:
Comfort Suites Golden West On Evergreen Parkway
www.choiceh
otels.com
29300 Us Highway 40, Evergreen, CO 80439
(303) 526-2000
VENUE FOR THE CLASS:
Bistro Colorado,
1552 Berge
n Parkway Suite 305,
Evergreen, CO 80439
Space is limited.
<
br />CANCELLATION/REFUND DATES:
100% – 60 Days Out
NO REFUNDS
– Less Than 60 Days - AMOUNT CAN BE USED FOR FUTURE CLASSES.
WANT A CLASS IN YOUR CITY? - CONTACT This email address is being protected from spambots. You need JavaScrip t enabled to view it.
CONTACT:303-670-3229 | This email address is being protected from spambots. You need JavaScript enabled to view it. document.getElementById('cloak3b2e5cbb95b7829e3a65a949dd55b2bf').innerHTML = ''; var prefix = 'ma' + 'il' + 'to'; var path = 'hr' + 'ef' + '='; var addy3b2e5cbb95b7829e3a65a949dd55b2bf = 'info' + '@'; addy3b2e5cbb95b7829e3a65a949dd55b2bf = addy3b2e5cbb95b7829e3a65a949dd55b2bf + 'bistrocolorado' + '.' + 'com'; var addy_text3b2e5cbb95b7829e3a65a949dd55b2bf = 'info' + '@' + 'bistrocolorado' + '.' + 'com';document.getElementById('cloak3b2e5cbb95b7829e3a65a949dd55b2bf').innerHTML += ''+addy_text3b2e5cbb95b7829e3a65a949dd55b2bf+''; DTSTAMP:20260617T012915Z DTSTART;TZID=America/Denver;VALUE=DATE:20170613 DTEND;TZID=America/Denver;VALUE=DATE:20170614 SEQUENCE:0 TRANSP:OPAQUE END:VEVENT END:VCALENDAR