Most chefs are still on lockdown around the world and many are using the time to upskill or brush up on techniques that they can use to hit the ground running when all this ends and restaurants eventually open their doors to customers.
Skillshare has a wealth of information from specialist professionals that chefs can glean. From making fresh pasta, to pickling, bread making, pizza dough, butchery and more these are some solid, free online cooking classes that will surely benefit your skillset.
The platform has a free and a premium model. Premium subscribers get two months free when they sign up, but there are also free workshops and tutorial videos open for all.
Through easy-to-follow lessons, Nicoletta Grippo from La Scuola di Eataly in New York, walks through the difference between fresh vs dry pasta, what ingredients to have on hand in your pantry to accompany a good pasta dish, and then, how to make pasta from scratch.
Pat LaFrieda talks you through everything you need to know about meat, from cow to table. Learn from the butcher who provides beef for America's best restaurants about the anatomy of a cow and where your meat comes from. You'll also learn about how to select the right piece of meat and about the 10 most important cuts, with useful tips on preparing and of course eating.
Brine Time with Travis Grillo of Grillo's Pickles tells you all you need to know about the art of turning your vegetables into delicious long-lasting, crunchy, vinegary pickles. The lesson covers supplies, types of brines, vegetable characteristics, and more useful bits of knowledge that will bring your at-home pickling skills to the next level.
The Master Brewer from the Brooklyn BreweryGarrett Oliver goes through the creative process for developing new beer recipes. You can follow Oliver as he develops an entirely new beer to accompany Mexican Mole sauces and then take the creative process and apply it to whatever beer you want to make. For those with a grounding in the fermentation processes for making beer, this lesson shows how to lush your creativity into new territory of flavour.
This 50-minute class with Nick Anderer, Chef/Partner of Marta and Maialino, shares the Italian secrest of pizza dough, from yeast and flour to kneading, toppings and serving. In the class you will earn formula and techniques for making dough ingredients to dress your pizza, before and after the oven and finally, cooking your pizza to perfection. Perfect pizza can takes years to get right so learn from someone who's got the inside track.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.
As Scotland's restaurants prepare to reopen with restrictions, the country's foremost chef, Tom Kitchin, says 'enough is enough' and demands that restaurants be allowed to open fully. Here's the full story.