Course for head chefs, cooks and restaurateurs

Steak & grill & wild boar

Poniedziałek / 24 marca 2025 godz. 10.00 – 18.00
Czas trwania: 8 godzin
Prowadzący: Piotr Strzelczyk

During the course, participants will acquire knowledge of techniques for preparing steaks and game dishes. They will have the opportunity to learn various meat preparation methods, including sous-vide, confit, frying and caramelization. For each meat we will prepare perfectly matched accompaniments, sauces and vegetable components. The course will culminate in a presentation of dishes in a fine-dining style.

Chef demonstrating a hands-on cooking class in a bright kitchen, mixing ingredients with fresh herbs and berries.

Course information:

Course instructor

Piotr Strzelczyk - head chef with 25 years of experience. His work on passenger and offshore ships and the knowledge he gained in hotels in Switzerland and France are characterized by uniqueness and individuality. Since 2010 he has also been the owner of Chef United, a company specializing in services for the HORECA sector. The company offers comprehensive services such as profitability analysis in the HORECA sector, menu creation, recipe development, food cost calculations, HACCP, GMP, GHP documentation, staff training, and assistance with employee recruitment. Trust our experience and strengthen your position in the culinary world.

Steak & grill

Grilled ribeye steak / juniper sauce / sweet potato fries / grilled vegetables
Beef tenderloin steak (filet mignon) / béarnaise sauce / fondant potatoes / caramelized vegetables
Roast beef steak / pepper sauce / baked potatoes / braised wild mushrooms
Grilled T-bone steak / gorgonzola sauce / roasted potatoes / confit tomatoes
Tomahawk steak / chimichurri sauce / mashed potatoes / grilled asparagus

Game

Venison tartare / pickles / mushroom mayonnaise / marinated boletus / rye bread
Wild game gumbo
Wild boar tenderloin / juniper sauce / chestnut purée / wild mushrooms
Venison meatballs / roast gravy / mushroom kaszotto / caramelized beets

We provide

Important information - please note that the training may be cancelled or rescheduled to another date if the minimum number of participants is not reached 7 days before the training date.

Workshops for professionals

Course for head chefs, cooks and restaurateurs

Steak & grill & wild boar

Course information: