An intensive two week course designed for busy private chefs.
- 10 full days of hands-on practical teaching
- World-class guest chefs
- State of the art professional teaching kitchen
- Includes 13 nights twin accommodation at the school
- Weekend off to experience the vibrant surroundings
- Extra-curricular activities including dinners, foraging, surfs, yoga and hiking
- Includes breakfast, lunch, tea and coffee each day
- £3000 including accommodation
It's that time of year again, Galley Gang's intensive workshops are back and this time in the gastronomic heaven of Cornwall, UK. We gather some of the world's best chefs to lead classes in a variety of topics all aimed at busy yacht chefs and private chefs. The emphasis this year is not only learning new techniques and skills, but also running a successful high-end galley so you can hit next season full of inspiration and enthusiasm.
All classes are taught in a way that is relevant to life in the galley or villa, keeping in mind that you may be short of time or space and offer plenty of tips and tricks. We know plating and presentation is important as well as how to adapt dishes for difficult guests and varying dietary requirements.
This is not an entry level course and a level of competency is required to make the most of it. Topics / classes include (but not limited to)
- Plant based fine dining
- Foraging and fermentation techniques
- Fish and seafood
- Pastries and sour dough
- Sushi, Korean and pan-Asian
- Desserts and chocolate work
- Butchery and meat dishes
- Plating and presentation
- Food Photography
Within this there will be a variety of techniques and practical uses demonstrated (and practiced), including sous-vide, emulsions, fermenting, dehydrating, gels and liquid gels and infusing. As well as perfecting more traditional techniques and refining plates.
One of the highlights of any workshop is the tasting menu that we all work towards and we're thrilled to say Chef Arty Williams will be hosting that one on the final evening. Using local fish and seafood, you'll work towards this 10-course Cornish menu over the last 2 days, bringing all the techniques together for a small gathering of lucky guests.
We're a small group so we can tailor the course to suit individual needs so please get in touch with suggestions. Our guest chefs are happy to work them in.
"The guest chefs are incredible, everything they teach is aimed towards yacht chefs. Heaps of useful tips and inspiration for next season."
SY ASAHI"Friendly, fun and now an invaluable part of my progress as a yacht chef. I'd recommend Galley Gang classes to anyone in the industry."
MY HEAD CHEF
It's a fun couple of weeks with plenty of social events with your fellow chefs. Not only will you leave with a fistful of new recipes and ideas but some great friends in the industry. That's why we're a gang, afterall.
Our guest chefs
Chef Kirk HaworthFind out more about Chef Haworth
Kicking off the course with our plant based fine-dining class, Chef Haworth is a classically trained yet daring chef shaking up the restautant world with his exciting vegan menus. With over a decade of Michelin training (The French Laundry*** and The Square** to name just two), Kirk wowed judges representing the North East for last year's Great British Menu. His dishes have a focus on sustainability and well-being and the passion he gives each dish is clearly displayed through beautiful presentation.
Chef Arty Williams
Something of a star around these parts, Chef Williams, previously named Cornwall's Chef of the Year, is joining us to lead our fish and seafood workshop, culminating in the 10-course tasting menu on our last evening. Having sold his massively successful restaurant The Cove shortly before lock-down, Arty now works as a private chef and menu developer. His new dessert company, provide award winning sweets and puds for many of the local restaurants. Passing on his time saving and prep-ahead tips, Arty will also be leading the chocolate and dessert class.
Chef Flo Cinnett
Whether in Antartica or floating around on a yacht, Chef Flo Cinnett is no stranger to cooking high end food in remote places. Flo brings passion and a great knowledge of all things veg - using techniques such as pickling, fermenting and curing to enhance flavours and create elevated plates. With 12 years experience on the pass underneath some of the UK's best chefs (Pam Brunton and Jeremy Lee to name two) Flo will be using Cornwall's finest fresh produce for a mouth watering class.
Baker Cassio Parente
From sour-dough to croissants, brioche to pastries, Cassio will be joining us to pass on his extensive baking skills. Learning his trade at a young age and baking professionally for more than a decade, Cassio is now head baker at the The Pavillion in Newquay. Already an experienced teacher, Cassio runs regular sour-dough workshops, simolifying and demystifying the process, so we're delighted to invite him to The Galley Gang.
More teachers to be announced
Still to be confirmed, we are in talks with several chefs to teach more specialist cuisines, including Pan-Asian (specifically Japanese and Korean) as well as Indian fine dining.
As ever, if you have any requests or suggestions for the final line up please get in touch.
For more info on the day to day running of the course and what to expect, download our intro pdf below.
State of the art teaching kitchen
Located in a professional cooking school, the facilities are of an incredible standard. We only work with the freshest and best produce Cornwall has to offer. Classes run from Monday to Friday with the central weekend off to explore.
The course includes 13 nights shared accomodation at the school. With stunning grounds, an onsite gym and swimming pool, it's only a 10 minute walk into Truro town centre. Plenty of great restaurants, old Cornish pubs and decent shopping.
The nearest airport for the event is Newquay, Cornwall where a pick up can be arranged. Whilst small, it has cheap connecting flights from London Gatwick twice daily. Bristol and Exeter airports are also in driving distance. Truro train station is a 15 minute walk from the school and can take you to most cities including London.
Ready to book?
Places are limited to 10 students. A 50% deposit is required to secure your place.