The delicate art of preparing the scallop.

"Oi you, put that camera down and switch on the lamps."

A range of sausages made by the class - yep, ours is the one that exploded.

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Removing the membrane from the squid.

Der Fisch bekommt die letzte Würze

Read for mashing, with the skins saved and baked.

Raspberry Entremet from our Patisserie & Baking Course in France.

Become a professional cook or chef with our Certificate III in Commercial Cookery course. Develop your skills under experienced chefs in a commercial kitchen setting. Know more at www.southmetrotafe.wa.edu.au/courses/certificate-iii-comm...

#CookFolk Kitchen Fundamentals Workshop: Pestos & Pastes Guest chef Fern Green #ferngreenfood How to use pestos & pastes to transform simple ingredients into delicious meals May 7&8 #CookeryCourse #CookingClass #CookingWorkshop #LouisaChapmanAndrews bit.ly/2VVk20h

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