Cook with Michelin-starred chef Richard Neat and explore the pleasures of fine cooking and gracious dining.

The Course Work. From basics skills, through technique, understanding flavors to marketing and finance

I. Introduction to the Course Complimentary Five Videos and Text A. Overview of the Course B. Introduction to the Chef and his background C. Goals and objectives of the course D. Equipment and ingredients needed for the course E. Hygiene and manner of working *** II. Fundamentals of Cooking A. Knife Skills 1. Types of knives and their uses 2. Basic cutting techniques 3. Advanced cutting techniques *** B. Organization 1. Sequencing and right procedures 2. What can be made ahead of time. 3. What can be frozen, what cannot. 4. Proportionality. Making and serving the right quantity of things 5. Buying and Ordering 6. What you should always have in the house. *** C. Understanding Flavor 1. The 5 basic tastes 2. Balancing flavors in a dish 3. Using herbs and spices to enhance flavor 4. Importance of smells and aromas. 5. Choosing ingredients that will harmonize well. Creativity undergirded by tradition. *** D. Cooking Techniques 1. Boiling and Simmering 2. Steaming and Poaching 3. Sautéing 4. Deep-frying 5. Roasting and Baking 6. Grilling and Barbecuing *** III. Our ingredients A. 1. How to identify what is a good, fresh piece of fish, meat, or vegetable. 2. Trying to be ethical in how we cook, purchase and serve. * B.Meat Cookery 1.Understanding different cuts of meat and their uses 2.Sauce and Garnish pairings for meat dishes 3.Presentation and plating techniques for meat dishes * 4.Offal  * C.Fish and Seafood Cookery 1.Selecting and preparing fresh fish and seafood 2.Techniques for cooking different types of seafood (grilling, steaming, poaching, etc.) 3.Sauce and Garnish pairings for seafood dishes 4.Presentation and plating techniques for seafood dishes * D. Vegetable Cooking and Vegetarian Dishes 1. Types of vegetables and their uses 2. Cooking techniques for vegetables 3. Vegetarian options * E. Pastry and Desserts 1. Understanding the science of baking 2. How to make classic desserts 3. Ice Cream, sorbets. 4. Techniques for decorating and plating desserts 5. Creating sauces and toppings to complement desserts *** IV. A Few Classic Dishes 1. Beef Wellington 2. Ratatouille 3. Bouillabaisse 4. Pasta Carbonara 5. Hamburger and Chips 6. Ossobuco 7. A good Chicken Curry 8. Crispy Spring Rolls * V. How to organize a great dinner party. 1.Who to invite and where to sit people 2.When to serve canapés 3.Some good cocktails 4. Host gets to direct the conversation. 5.Dressing the table. What crockery, floral displays and linen to use. 6.Planning ahead, what can be made in advance. 7.Music *** VI. Restaurant Finances, Inception, Operations and Management I. Introduction *** II. Restaurant Finances 1.Understanding the business of restaurants. 2. Understanding basic financial statements 3. Cost control and inventory management 4. Budgeting and forecasting for restaurants 5. Understanding pricing strategies and menu engineering *** III. Restaurant Operations 1. What menus your restaurant should implement according to your capabilities 2. Running a good service. 3. Dealing with problems. 4. Implementing quality control and a consistent standard. 5. It’s all about personalities *** VII. Marketing and Branding Developing a unique brand identity for the restaurant Understanding target audiences and their needs Implementing effective marketing strategies Utilizing social media and digital marketing to reach customers. *** VII. Conclusion Review of key concepts covered in the course. Final thoughts from the chef on the importance of understanding finances and business for success in the restaurant industry Q&A session with the chef to address any remaining questions or concerns.