Vanilla Zulu, a renowned cooking school in Greater Brisbane, QLD, offers an Advanced Chefs Skills Course for those with an intermediate to advanced level of cooking skills. This 3-week course runs for three consecutive nights, from 6pm-9.30pm, and provides a hands-on and interactive cookery experience. The course is designed to perfect particular cooking skills and techniques while simplifying and adapting them for minimal time or effort in meal preparation. Participants will learn how to prepare show-stopping meals, gain confidence, and master essential cooking and presentation techniques.

During the course, participants will discover the art of advanced bread making, including sourdoughs and brioche, sauces and emulsions, reductions, flambés, and foams. They will also learn deboning and trussing, sous vide, confit, curing and preserving, presentation skills, garnishes, and decorations, and sourdough. The best part is, participants get to decide what they learn!

This course is perfect for those who want to take their culinary skills to the next level and are looking for a fun and interactive way to do so. Vanilla Zulu''s Advanced Chefs Skills Course is an ideal choice for anyone interested in culinary workshops, cooking lessons, gourmet cooking classes, hands-on cooking experiences, and chef-led cooking sessions. Participants will have the opportunity to learn international cuisine classes, baking classes, and healthy cooking workshops.

We Wander is proud to partner with Vanilla Zulu to offer this exceptional Advanced Chefs Skills Course. With a focus on enjoyment and learning, this course is a perfect example of why We Wander has selected Vanilla Zulu to offer their experiences. Participants can look forward to a fun and inspiring learning environment, where they can connect with other food lovers, learn new skills, and discover the joy of cooking. Whether you''re a seasoned cook or just starting, this course is an excellent opportunity to take your culinary skills to the next level.

Experience Includes:

• 3 week course for 3 connective nights
• You will discover the art of:
• Advanced bread making: sourdoughs and brioche, Sauces and Emulsions, Reductions, Flamb‚àö¬©s and foams, Deboning and trussing, Sous Vide, Confit, Curing and preserving, Presentation skills, Garnishes and decorations, and Sourdough.
• YOU decide what we learn!