Lets cook with Chef O’Brien

Come cook with chef Stephen O’Brien – Classes start Friday 25th August, to book call the office 49841011

Stephen’s had an extensive and varied career in the food industry, commencing his Cookery Apprenticeship in 1989 at the Port Stephens Rose Farm, then Scales Restaurant and Soldiers Point Bowling Club, Chef at the Anchorage Port Stephens, Radisson Hotel and Rydge’s Resort, Head Chef at both Gelignite Jacks at the Country Club, Shoal Bay and The Barrington Country Retreat, Dungog.

He’s delivered Cookery Training with Barrington ACE, been a Kitchen Operations Consultant, operated his own catering business and commenced teaching at TAFE in 1999 to the present, delivering Certificate II, III & IV in Commercial Cookery, judging the Hospitality Training Network and TAFE apprenticeship competitions.

Stephen enjoys assisting anyone who wishes to further their cookery knowledge in a supportive atmosphere and to experience the joy of creating great food individually, or as part of a team.

The techniques that you’ll learn will start you on the culinary journey, learning correct procedures to make the most out of recipes, cooking styles, produce, knife skills and much more, just like a professional. The courses will increase in difficulty all with the guidance and help from Chef O’Brien.

The classes will be delivered in a commercial kitchen and the skills learned can be transferred to the typical home kitchen.

There will be some pre-requisites required to be brought with you on the day.

So, sharpen your knives and come cook with Chef O’Brien.

The classes are designed in 6 week blocks.

Fridays 10.am till 2.pm.

Week One – Home Made Fettuccine / Linguine  Pesto Cream Sauce, Shaved Parmesan & Bacon

Week Two – Gluten Free-cakes Mediterranean Almond Cake, Chocolate Brownie, Chantilly Crème Coulis Chocolate Ganache.

Week Three – Greek Salad , Vinaigrette,  Mayonnaise, Roasted Garlic Pan Fried Sour Dough Prosciutto.

Week Four – Eggs Benedict, Hollandaise Sauce, Poached Eggs, Grilled Bacon Sabayon Production.

Week Five – Jam and Cream Swiss Roll,  Chocolate Filigree,  Chantilly Crème, Strawberry Garnishing, Fruit Compote,  Stock Syrup

Week Six – Pan fried Chicken Skewers, Warm Salad, Roast Pumpkin, French Beans, Tamarind, Lime and Palm Sugar Dressing & Julienne Garnish.