Ingredient knowledge is one of the most important building blocks of a chef’s culinary foundation, as it is the medium used to practice the art of cooking. The better a chef understands their ingredients, the better their food will be.

In this module discover how to differentiate between asparagus and artichokes, a fungi and a fungus, thickeners and stabilizer to name a few.  We’ll be delving into the origins of ingredients, their flavour profiles and how to store them correctly.

Most importantly we’ll be looking at how to tell if they are ripe, edible and perfect for us to use.   Storage principles and maintaining the quality of our produce is vital to a chefs final product.

The exploration of ingredients is a lifelong passion for most chefs,  constantly searching for new flavours, textures and combinations to excite the palate is the foundation of gastronomy.