mymuybueno Academy of Culinary Arts

Jerusalem Artichoke Variations, served with Goats’ Cheese Espuma & Autumn Leaves

Ingredients & Equipment

Module 1: Intro - Jerusalem Artichoke Variations, served with Goats’ Cheese Espuma & Autumn Leaves

Module 2: Fermented Mushrooms

Module 3: Fermented Mushroom Powder

Module 4: Sunchoke Leaves

Module 5: Caramelised Artichoke Purée

Module 6: Caramelised Artichoke Leaves

Module 7: Artichoke Skin Crisps

Module 8: Tarragon Oil

Module 9: Confit Jerusalem Artichokes

Module 10: Light Goat's Cheese Espuma

Module 11: Brown Butter Split Dressing

Module 12: Vinegar Fluid Gel

Module 13: Plating

Pickled Mackerel, served with Black and White Glazed Potato, Fermented White Asparagus & N25 Caviar

Ingredients & Equipment

Module 1: Intro - Pickled Mackerel, served with Black and White Glazed Potato, Fermented White Asparagus & N25 Caviar

Module 2: Fermented White Asparagus

Module 3: Parsley Oil

Module 4: Vinegar Fluid Gel

Module 5: Mussel Stock

Module 6: Fermented White Asparagus & Mussel Sauce

Module 7: Pickled Mackerel Fillets

Module 8: Whole New Potatoes

Module 9: Melon Ball Potatoes

Module 10: Thyme Stock

Module 11: White Thyme Gel

Module 12: Black Thyme Gel

Module 13: Mackerel Portioning & Blow Torching

Module 14: Plating

Pan Roasted Sea Bass, served with a Lovage & Parsley Porridge & a Fermented Mushroom Espuma

Ingredients & Equipment

Module 1: Intro - Pan Roasted Sea Bass, served with a Lovage & Parsley Porridge & a Fermented Mushroom Espuma

Module 2: Sea Bass

Module 3: Caramelised Garlic Purée

Module 4: Parsley & Lovage Powder

Module 5: Parsley Butter

Module 6: Fermented Mushroom Espuma

Module 7: Fermented Mushroom Powder

Module 8: Shave Fennel

Module 9: Spelt & Parsley Porride

Module 10: Parsley Oil

Module 11: Cooking the Sea Bass

Module 12: Plating

Kombo Poached Turbot, served with Dashi & Roe Emulsion & Sea Buckthorn

Ingredients & Equipment

Module 1: Intro - Kombo Poached Turbot, served with Dashi & Roe Emulsion & Sea Buckthorn

Module 2: Brining the Turbot

Module 3: Rolled Turbot

Module 4: Dashi Emulsion

Module 5: Seabuckthorn Oil

Module 6: Seabuckthorn Gel

Module 7: Pre-plating the Turbot & Sauce

Module 8: Plating

Stuffed Chicken Wing, served with Charcoal Espuma, Black Garlic & Chicken Jus

Ingredients & Equipment

Module 1: Intro - Stuffed Chicken Wing, served with Charcoal Espuma, Black Garlic & Chicken Jus

Module 2: Chicken Mousse

Module 3: Chicken Stuffing

Module 4: Stuffing the Wing

Module 5: Celeriac Horn

Module 6: Charcoal Butter

Module 7: Charcoal Espuma

Module 8: Vinegar Fluid Gel

Module 9: Black Garlic Gel

Module 10: Black Garlic Crisp

Module 11: Cooking the Chicken

Module 12: Plating

Roasted Fillet of Beef, served with Mushroom Ketchup, Foie Gras Sabayon & Sauce Bordelaise

Ingredients & Equipment

Module 1: Intro - Roasted Fillet of Beef, served with Mushroom Ketchup, Foie Gras Sabayon & Sauce Bordelaise

Module 2: Brining the Beef

Module 3: Mushroom Ketchup

Module 4: Mushroom Tuille

Module 5: Pomme Purée

Module 6: Burnt Onion

Module 7: Tarragon Oil

Module 8: Foie Gras Sabayon

Module 9: Sauce Bordelaise

Module 10: Long Pepper Infusion

Module 11: Long Pepper Fluid Gel

Module 12: Cooking the Beef

Module 13: Plating

Poached & Roasted Shiro Koji Pigeon, served with Red Vegetable Variations

Ingredients & Equipment

Module 1: Intro - Poached & Roasted Shiro Koji Pigeon, served with Red Vegetable Variations

Module 2: Brining the Pigeon

Module 3: Semi Dried Beetroot

Module 4: Beetroot Fluid Gel

Module 5: Red Cabbage

Module 6: Pickled Red Onion Hearts

Module 7: Cooking the Pigeon

Module 8: Plating

Jerusalem Artichoke, Shiro Fried Combo & Green Apple Snow

Ingredients & Equipment

Module 1: Intro - Jerusalem Artichoke, Shiro Fried Combo & Green Apple Snow

Module 2: Apple Base

Module 3: Apple Snow

Module 4: Jerusalem Artichoke Powder

Module 5: Artichoke Skin Crisp

Module 6: Jerusalem Artichoke Base

Module 7: Jerusalem Artichoke

Module 8: Fried Shiro Kombo

Module 9: Plating

Treacle Tart, served with Fresh Apple & Savoury

Ingredients & Equipment

Module 1: Intro - Treacle Tart, served with Fresh Apple & Savoury

Module 2: Treacle Tart Base

Module 3: Pulled Sugar Shard

Module 4: Rosemary Base & Espuma

Module 5: Rosemary Nitro Balls

Module 6: Shortbread

Module 7: Vanilla Gel

Module 8: Apple Salad

Module 9: Plating

Wild Herb & N25 Caviar Mille-feuille

Ingredients & Equipment

Module 1: Intro - Wild Herb & N25 Caviar Mille-feuille

Module 2: Puff Pastry

Module 3: Sorrel Snow

Module 4: Lemon Verbena Infusion

Module 5: Lemon Verbena Crème Pat

Module 6: Pickled Cucumber

Module 7: Vanilla Gel

Module 8: Plating

Liquid Nitrogen MSDS