Sydney Seafood School, Australia
Established in 1989, the School teaches a wide variety of cuisines, with seafood being the reason why it started. Australian chefs, including Christine Manfield, Matthew Moran and Guillaume Brahimi, are among the School’s presenters.
All classes commence in the School’s tiered auditorium with a demonstration of the dish or dishes to be prepared. After the demonstration, guests, in groups of five with guidance from the presenter and assistants, recreate the dishes,.
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Guests cook at custom-made, stainless steel cooking islands fitted with state-of-the-art Fisher & Paykel appliances, including a gas cooktop, oven, refrigeration unit and extraction system. Hettich soft close drawers, hinges and runners ensure all cabinetry opens and closes smoothly and silently and 46" High Definition LCD Sharp television screens above the demonstration bench ensure a perfect view of all the cooking action.
Sydney Seafood School conducts a wide range of classes for all skill levels, from a simple paella or stir-fry to the more complex weekend workshops with leading chefs. A vast array of cuisines and cooking styles are covered, including the School's most popular class, Seafood BBQ, using built-in 5-burner Beefeater gas barbecues and scheduled five or six times a month to keep up with demand.
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Dec 4, 2014 , India
cai is the best for budding chefs
Dec 4, 2014 , India
Culinary Academy of India is an excellent institute for young minds looking to pursue their career as chefs.This college not only trains you as a chef but discipline,manners and punctuality come first which actually makes a professional chef