• 14th - 24th April 2020
• 10 full days of hands-on practical teaching
• Specifically curated workshops for busy yacht chefs
• Central Palma Kitchen, above Mercat de l'Olivar
• €250 per day, inc lunch and drinks
• Accommodation Available
So what happens?
It's that time of year again, Galley Gang's intensive workshops are back in the gastronomic heaven of Palma de Mallorca. We gather some of the world's best chefs to lead classes in a variety of topics all aimed at busy yacht chefs. The emphasis this year is not only learning new techniques and skills, but also running a successful high-end galley with plenty of time-saving tips and tricks from our experienced pro's.
After a successful stint with us in October we're welcoming back Michelin Chef Tom Shepherd, who will be teaching a three day advanced course. This culminates in an 8 course fine-dining dinner, where you'll put new skills in to practice. Other workshops include Gourmet Vegan, Baking and Sour Dough, Pasta-making, Desserts, Plating and Presentation, Food Photography and Seafood. As is the norm, we can tailor the course to suit individual needs so please get in touch with suggestions.
It's a fun couple of weeks with plenty of social events with your fellow chefs. Lunch and drinks provided each day. Classes run Tuesday to Saturday, Sunday off, then Monday to Friday culminating in an evening event.
Ten places are available. Accommodation can be provided in our shared apartments - please ask.
A 25% deposit required to reserve your place.
For more information please email Jemma@thegalleygang.com
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Monday 21st - Wednesday 23rd October 2019
To kick things off, led by two highly experienced and renowned yacht chefs, we will be concentrating on plating and presentation, pre charter prep, mis en place and refining the way you work in the galley. Chef Sofia Warsaeus is back with us for a third time, and alongside Chef Ross Hutchison they'll be taking us through their favourite dishes, using a variety of techniques, with plenty of time saving tips and tricks to pass on.We’ll also have a thorough look at edible flowers and micro herbs, their flavour profiles and where and how to use them, courtesy of Heidi’s Herbs. Never sprinkle them on to a plate for no reason again!
Whilst we will be concentrating on a variety of cuisines, there'll be a special nod to bakery and breads, vegan diets, Asian inspired dishes, new techniques and trends.
Thursday 24th - Friday 25th October 2019
Chef Martin Chiffers is flying in from the UK to lead a 2 day master class of all things chocolate. Martin - if you give him a quick google - is a renowned international pastry consultant who has decades of experience teaching across the world, as well as heading up many of his own projects. It’s his 2nd time with us and we all learnt a heap last time so we're delighted to invite him back. He’ll be showing us some of his more refined work as well as giving us many quickie recipes that can wow guests in a hurry.Some of the dishes and components from today's session will be part of the 8 course degustation menu on Saturday night.
Saturday 26th Ocotber 2019
A chance to put the week's knowledge in to practice with a charity pop up dinner. Using the previous 5 days work, all 12 yacht chefs lead by Chef Martin Chiffers, Chef Ross Hutchinson and Chef Sofia Warseaus, will produce a mouth watering menu of savoury and sweet chocolate themed dishes. It will be all hands on deck to make sure your showcase menu wows the guests. The day will be long, with dinner starting at 8pm. But wine and good times will be flowing. A highlight of the course for all.
Monday 28th - Tuesday 29th October 2019
We cannot wait for this one, we're stoked to announce that Chef Tom Shepherd will be heading over to Palma to head up two days of contemporary British cuisine. As head chef of the acclaimed Birmingham restaurant Adam's, Tom's innovative techniques have already helped win the restaurant a Michelin star. Which actually, is his 6th star, but who's counting? Chef Shepherd will be taking a two day cooking class for our yacht chefs, teaching tricks and techniques to elevate their dishes to Michelin level. With impeccable plating and presentation skills, Tom's dishes are clean, well-executed and flavoursome.
Techniques include: curing, ageing, brining, smoking, bathing, poaching, confiting etc. How to make your product perfect but simple.
Wednesday 30th and Thursday 31st October 2019
Talented yacht chef Nathan Clements, with the help of the fish mongers at Mercat d’Oliver, will be leading a two day class in all things fish. Taking a fresh catch and making several different dishes, we will be plating and demonstrating starters, mains, lunches etc using the differing components. On Thursday evening we have our charity canapes and cocktails, our final dining event. The seafood menu will consist of small plates and tapas for Halloween sundowners.
The fee per student for the week is €2200 (equivalent to €220 per day).
Please contact firstname.lastname@example.org to reserve your spot.