Tasting Menu Design
Design tasting menu experiences that create lifetime memories
4 Michelin Stars. Executive chef and owner, Vestry, SHO, and Juni in USA
Learn to design a cohesive tasting menu that flows seamlessly and makes memories for your guests.
In this course Shaun Hergatt shares the in-depth product and technical knowledge that he has acquired during his three decades of fine dining experience.
Through the creation of a nine course tasting menu, Shaun will share key recommendations for designing a tasting menu, along with a range of flexible recipe ideas that can be adapted according to season, location, and your own individual circumstances.
At the end of this course you will:
- Know the main factors to consider when designing your tasting menu.
- Know how to adapt your menu according to season and location.
- Understand the significance of product knowledge
- Know how to work with a range of premium products.
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Course Syllabus
Course Content
Chapter 2 - Hass Avocado
Chapter 3 - White Asparagus
Chapter 4 - Tuna Ravioli
Chapter 5 - Foie Gras Cherry Ripe
Chapter 6 - Percebes
Chapter 7 - Rascasse
Chapter 8 - Red Shrimp
Chapter 9 - Wagyu Beef
Chapter 10 - Satsuma
Share what you have learned
Before you go
Discover the key considerations and tackle your tasting menu
What you'll learn
Shaun Hergatt will show how he works with premium products in a respectful way, taking advantage of all they have to offer, and allowing their qualities to take center stage.
You will learn how to use contrasting flavors to maintain interest throughout your tasting menu.
Take advantage of visual techniques, such as the use of colors in order to communicate seasonal stories.
Discover the advantages of a flexible approach to menu design, being able to adapt to factors such as season, location and product availability.
Learn to control portion sizes to ensure that your guests are satisfied at the end of their meal, but never full to bursting.
Discover advice, tips and tricks to create your own tasting menu, showcasing the best of the produce available where you are, infused with your own creativity while allowing the products to shine, and above all making a memorable experience for your guests.
Who is it for?
If you are designing your first tasting menu and would like to get to grips with the fundamentals, this course is for you. You will find key information and advice along with flexible recipe ideas that you can adapt to your circumstances.
Or perhaps you already work with tasting menus and you would like to discover a different perspective? Here you can incorporate the insights and tips of a Michelin-starred chef with decades of experience in this field.
If you are an enthusiastic home cook who loves to entertain, in this course you can find advice and inspiration to help you create a brilliant experience for your guests.
Recommended equipment
- Thermomix or food processor
- Hand blender
- Fine strainer
- Bowls
- Knives
- Chopping board
- Pans
- Tweezers
- Spatula
- Teaspoons
- Palette knife
- A selection of small dishes, plates, glasses, etc for presenting smaller portions.
Course recipes
In this course you will learn
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Meet your Instructor
4 Michelin Stars. Executive chef and owner, Vestry, SHO, and Juni in USA
From Australia to New York, with three decades of fine dining experience.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
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Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
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Well-presented and thought provoking
I enjoyed the simplicity of the dishes and the focus bringing out the best of the high quality ingredients.