Karoo Kitchen
Theory Demonstration includes:

Dry and wet ageing of the prime rib and beef pastola hind quarter. 
Optimum ageing conditions and characteristics, as well as benefits of wet ageing vs dry ageing the pastola hind quarter. 
The theory will include awareness of the criteria of various South African beef grades, the block test and standard recipe costing.
Practical knife sharpening skills with water stone and sharpening steel, Japanese style.

Practical Demonstration

Delegates will physically participate in the following:

Part one:
Division and extraction of the chateaubriand, tournedo and fillet mignon.
Extraction of the T-bone and club steak. 
French and Swiss trim rump and loin. 
Preparation of the rolled sirloin roast. 
The ultimate Swiss trimmed beef prime rib roast trimmed and rolled. 
Extracting the scoth fillet and rib eye steak.
Utilising off-cut rump and loin for the perfect Espetada and prego steak and creating a demiglaze in the Rational Self Cooking System.

Part two:
Preparation of various meals in the Rational Self Cooking System.
Preparation of 187 year old boerewors recipe.
Roasting and blending dry wors spice.
Preparation of minced beef.
Filling natural casings manually.
Recommended guide and times for cooking steak and roasting joints of meat.  
Cooking, serving and carving a classic chateaubriand with a 5 second Bernaise sauce.
The classic entrecote Cafe de Paris with a patat mushroom augratin.

Open to all chefs and cooks with basic knife skills. 
Workshop will be held on Wednesdays from 08h00 15h30.
Venue: 15 Broadway (Swapo Ave) Durban North
Total investment of R950 per delegate which includes lunch,
soft drinks and a gift hamper to the value of R250.

All SACA members will receive  10% discount on the workshop and any purchases made at the
Karoo Kitchen Deli & Butchery on the day.

For further enquiries, contact Larry on 031 564 0172 or email larry@absolutechefs.com or kitchen@karoonatal.co.za

Bamix of Switzerland
Absolute Chefs