What was included?
• 21st - 31st October 2019
• 10 full days of hands-on practical teaching
• pop up dinners and events
• Specifically curated workshops for busy yacht chefs
• Central Palma Kitchen, above Mercat de l'Olivar
• €2200 for 10 days, inc food and drink
• Accommodation Available
So what was the deal?
At the start and end of every season The Galley Gang mixes some of the restaurant world's best talent with a group of like-minded, curious professional yacht chefs for what is essentially one massive cook-off. It's intensive, hands-on, often hectic and immensely fun and worth-while.
Brush up your knowledge of new food trends, plating and presentation, patisserie and desserts, breads and baking, fish and seafood, planning and prep, Asian and Japanese and chocolate work. This season our guest chefs come from a variety of backgrounds - both yacht and restaurant.
The days are often broken up in to defined broad topics, like 'Plating and Presentation' or 'Japanese' or 'Raw Vegan'. But along with all this we always teach the classes with busy yacht chefs and private chefs in mind. Recipes and dishes are broken down in to 'pre-season prep', 'week before' or 'a la minute'. Space saving and time saving tips are also worked in, and our knowledgeable teachers will always show you ways to re-use components in other dishes.We want you to go back to your yacht (or villa) with your finger on the pulse of what's hot in the culinary world.
For more information please email Jemma@thegalleygang.com
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.