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Programs

Advanced Culinary courses

SWISSAM offers 4 advanced Culinary courses for professional chefs, designed by world-class chefs Josef Fleissner (Austria) and Karl Jonas Grip (Sweden). 

1.  Sous Vide - 4 days program

The program was created by experienced chefs Jörg Lindner (corporate chef of "Viking Cruises"), Josef Fleissner (the Head of SWISSAM Culinary Arts program ) and Anton Abrezov (Chef at the restaurant "GRAS x Madbaren").

"Sous Vide" Course will help you to master this fantastic technique including high-level controlling of the cooking process.

In 4 days you will learn the cooking technique for all main dishes using modern facilities and practically apply the Maillard reaction and preparation details of this technique.

Together with chefs you will examine classical technologies and make worksheets on temperature and preparation time, learn secrets of having the intensity and consistency of flavor.

2. Game Meat - 3 days program

The program was created by Jörg Lindner (corporate chef of "Viking Cruises"), Josef Fleissner (the Head of Culinary Arts program at SWISSAM Saint Petersburg) and Karl Jonas Grip (Chef-Instructor at SWISSAM Culinary Arts program).

In 3 days you examine the "game" menu: classical and modern techniques, stewing, frying, marinade with seasonal and unseasonal products.

Game meat is a gourmet, and its taste is determined by meat quality and preparation regime. On this course, you will learn how to accentuate flavors of the game meat.

During this course, you will prepare different dishes: from pheasant with apple cider and Savoy cabbage roll to moose with black currant and potato-mushroom dumpling.

3. "Sauces of ХХ and ХХI centuries" - 3 days program

program was created by  Jörg Lindner (corporate chef of "Viking Cruises"), Josef Fleissner (the Head of Culinary Arts program at SWISSAM Saint Petersburg) and Karl Jonas Grip (Chef-Instructor at SWISSAM Culinary Arts Program).

A sauce has a privileged section in the most of cuisines. In 3 days you delve into classical sauces and traditional soup stocks and learn their development process in ХХI century.

You will study all main cooking techniques and have traditional and modern sauce recipe.

Together with chefs, you will make more than 2 dozens of sauces - from brown veal soup stock to Cumberland sauce and Cafe de Paris butter.

4. "Classic and Modern Italian Cuisine" - 3 days course

The program was created by famous chefs Walter Bisoffi ("Probka group" brand-chef) and Matteo Guida (chef of the Four Seasons Hotel Lion Palace St. Petersburg). In 3 days you study dozens of Italian cooking secrets: from starters to the main course, from ZUPPA ALLA PAVESE to Bream in crazy water".

Italian cuisine is based on centuries of tradition influenced by the Greeks, the Langobards, the Arabs and other nations ever inhabited Italy or affected its culture.

This course not only shows how to make traditional Italian dishes but also familiarize you with modern cooking tendencies. The lessons are based on theoretical insight connected with an individual approach.

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Application requirements: 

  • At least 3 years experience in the food industry;
  • English proficiency: Elementary Level

The cost of each course is 35 000 RUB. 

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