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Home / Professional Short Courses / Barista

barista

Barista

$249.00 USD

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Categories: home-featured, Professional Short Courses

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Description

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international_culinary_studio

Thanks for giving us the best things in life: Your

Thanks for giving us the best things in life: Your love ❤️, your care 🤗, and your cooking 👩‍🍳 . Happy Mother's Day ❤️❤️❤️

Share with us a favourite meal your mum used to ma

Share with us a favourite meal your mum used to make! Do you make it for your own family now? We’d love to see a photo if you have one! 😊

How will you spoil your mum this Sunday? 🎁🎁

How will you spoil your mum this Sunday? 🎁🎁 Yes all mums love chocolate 🍫, but does it last? You could treat her to our “Art of Chocolate” short course. Your lovely mum will learn some fantastic skills she’ll have forever, and she just might share her “practice efforts” with you! <3 https://www.internationalculinarystudio.com/the-art-of-chocolate-confectionary/

To all the Star Wars fans out there in our page 😃 MAY THE 4TH- 2021

Grab your picnic basket and a cosy knit – ICS is

Grab your picnic basket and a cosy knit – ICS is here with the tastiest menu for an autumn picnic. Stay Tuned we will be sharing a series of Aumun Picnic Recipes 🍂 🍂 🍂 ICS AUTUMN PICNIC RECIPES: 1 Jerusalem artichoke and roast garlic soup 🧄 🥣 Take a little pot of cream with you, so you can add a final swirl once you’ve poured the soup into mugs. INGREDIENTS - 1 bulb garlic
- 1 tbsp olive oil
- 55g butter
- 1 leek, coarse outer leaves removed, trimmed and cut into rings
- ½ onion, finely chopped
- 750g Jerusalem artichokes
- 800ml chicken or vegetable stock
- 175ml milk
- 75ml cream METHOD Preheat the oven to 200C/gas mark 6. Remove most of the outer papery layers from the garlic head, keeping the head intact. Cut the top off the head (just over half a centimetre), to leave the flesh a little exposed. Set on a double layer of foil – big enough to form a 'tent’ around the garlic – and pour over the oil. Pull the foil around the garlic and seal the parcel, leaving a little room around the bulb. Bake for 40 minutes or until completely tender. Roast it for longer for a more caramelised flavour. Melt the butter in a heavy-based pan. Add the leek and onion and a splash of water. Cover and sweat while you clean the artichokes thoroughly. Chop into small chunks and add to the pan with the leeks and onions. Stir and season. Cover again and sweat to soften the artichokes. Add the stock and cook until the mix is soft (about 15 minutes). Pour in the milk and leave to cool. Take the garlic bulb from the foil. Squeeze the pulp from each clove into the soup. Purée the soup in batches in a blender. Heat it up on the hob, add half the cream and taste (you may want to stop there). Adjust the seasoning. Pour the hot soup in a warmed thermos to transport.
Take a little pot of cream with you, so you can add a final swirl once you’ve poured the soup into mugs. SERVES: 6-7

Happy Birthday and best wishes Helen from all of t

Happy Birthday and best wishes Helen from all of the team!
Enjoy your well earned break x

Maybe you are working in industry as a kitchen han

Maybe you are working in industry as a kitchen hand or commis chef, love culinary but not progressing? You are working in a busy kitchen so your supervisor doesn't have the time to give you all of the training you need and you aren't able to leave work to train. Call us. We offer New Zealand Certificate in Cookery Level 4 and a Global Certificate in Professional Cookery, which you can study while you work. Get your career moving. 0275344149 or cro@internationalculinarystudio.com 📱👨‍🍳

What do you use to add a little extra flavour?

What do you use to add a little extra flavour?

Wishing a very Happy Birthday to Ken Thompson, our

Wishing a very Happy Birthday to Ken Thompson, our ICS Ambassador, Academic Board member and Chef extraordinaire! We hope you have a fabulous day! 🎂

We were lucky to have award winning photographer,

We were lucky to have award winning photographer, Alan Gillard join us for our latest Coffee & Chat session. I thought I'd share this very handy, and cost effective tip with you! You can use polystyrene boards and silver reflective takeaway lids to help reflect light and give better photo contrast. I'll pop some more handy photography tips in our next newsletter! 📸

Instagram post 17864625161449413

Instagram post 17864625161449413

Instagram post 17916278548658659

Instagram post 17916278548658659

Instagram post 17868404744363195

Instagram post 17868404744363195

Thanks Chef Andy for this lovely morning tea treat

Thanks Chef Andy for this lovely morning tea treat! What kiwi doesn't love ginger crunch? The recipe appeared in the first Edmonds Cookbook printed in 1908. I challenge you to dig our your copy of the Edmonds cookbook, find the ginger crunch recipe and get cooking - yes it is still in there today!

This man could make a plate of tripe look good! Y

This man could make a plate of tripe look good! YES - You can join us for this Coffee & Chat session Photos like a Professional with Alan Gillard Always wanted to take stunning food photos? Simply register below
https://mailchi.mp/internationalculinarystudio.com/cofee-and-chat?fbclid=IwAR3k9jye40Guz9i2AHvfKrnSEtq0B8jOpBSuwBb424LIVXylduKQnnq2P8o

YES! You can join us for this Coffee & Chat sessi

YES!
You can join us for this Coffee & Chat session! Always wanted to take stunning food photos? Simply register below
https://mailchi.mp/internationalculinarystudio.com/cofee-and-chat?fbclid=IwAR1kJYzP9RLIeOgVf1RmQZROrzCVPnKr-MF-akAYknuKLHC8j0RYGOxhM9Y

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