AA Rosette Academy Workshop 2016

This unique, interactive full day course seeks to inform chefs on what elements are required to achieve AA Rosette Awards. Delegates will be tested on their overall culinary knowledge and ability to taste flavours. From blind tastings that evaluate the palates’ responsiveness to flavours, to talking through a live demonstration of a food inspection, the course covers all key subjects that chefs as well as food and beverage staff will find useful. Topics include ingredients, suppliers, flavour and dish construction, cooking techniques, menu design and dish presentation all with the view to improving food quality to an AA Rosette Award standard.

Two inspectors will talk to chefs about food, food and more food; no GP percentages, no wage cost percentages, and no kitchen hygiene!

This is a session in which we home in on what your chef knows or doesn’t about food, and what we look for when awarding Rosettes. We give guidelines on how to gain up to two AA Rosettes and how to broaden your chef’s knowledge.

Who should attend the course? This workshop is designed for:

• Head Chefs, Sous Chefs and recently appointed senior Chefs de Partie
• Senior food service staff
• Food & Beverage managers
• General Managers

Modules covered on the day

• The AA Rosette Scheme
• The Rosette Escalator
• Industry awareness
• Technique v Flavour
• What is seasonal?
• What is local?
• Where does high quality produce come from?
• How to verbalise flavour
• Do you know what fresh seafood looks like?
• Meat cuts - do you know them?
• How to write menus/discouraged technology
• How to construct dishes effectively
• How to write menus/discouraged technology
• The 16 criteria against which the AA assesses food
• Most common errors that hold chefs back from Rosettes
• Reading great books
• Blind tastings
• Live quality test of real dishes
  
• Matching best practice proteins and garnishes
• Menu reviews

Please note: The course content is subject to change