Price

Price includes 1, one (1) hour individual coaching calls with Gerald Ford, CMC

Course curriculum

  • 1

    Welcome

  • 2

    Module 1: Introduction

  • 3

    Module 2: The Individual Components

  • 4

    Module 3: Gelatin Basics & Not so Basics

    • Cleaning Your Equipment

    • Understanding pH

    • Tale of Two Blooms

    • Gelatin Concentrations (The Strengths)

    • Gel Inhibitors

    • Gel Promoters

  • 5

    Module 4: Making the Glaze

    • Using Gelatin, Process Overview

      FREE PREVIEW
    • Equipment

    • Cleaning Equipment

    • Reduce Mistakes

    • Scaling the Gelatins

    • Blooming Overview

    • Blooming Method 1

    • Blooming Method 2

    • Blooming Sheet Gelatin

    • What you should know about Temperature

    • Melting the Gelatin

  • 6

    Module 5: Preglaze

    • Leveling the Table

    • Food Boxes

    • Labeling the Plexi

    • Slicing Equipment

    • Preparing to Slice

    • Slicing is a Skill

    • The Fundamentals for Slicing

    • Slicing a Dual Protein Terrine

    • Slicing a Soft Terrine

    • Slicing Using a Foam Assist

    • Slicing at an Angle & Spackling

    • Pick Station Setup

    • Picking Components & Garnishes

    • Staging Non-Picked Components

    • Pre-Glaze, Setting up Hollow Products

    • Sifting Spices

  • 7

    Module 6: Edible Glazing

  • 8

    Module 7: Glazing, Main Pieces

    • Aids For Successful Glazing

    • Glazing Equipment

    • Glazing, Setup & Flow

    • Cooling Gel to Dip

    • Brushing the First Coat

    • Dipping the First Coat

    • Glazing The Gross Piece & Getting Creative

    • The Second Coat

    • Standing Pieces

    • The Third Coat

    • Pastry Funnel

    • Glazing with Agar

  • 9

    Module 8: Glazing Vegetables

    • Glazing Plain Vegetables

    • Glazing Picked Vegetables, Unseasoned

    • Seasoning Basics

    • Seasoning Unpicked Vegetables

    • Seasoning Picked Vegetables

    • Coats 2 & 3

    • Composed Accompaniments

    • Salad Greens

  • 10

    Module 9: Cleaning

    • Cleaning Equipment

    • Setup & Flow

    • Accompaniments

    • Main Proteins

    • Tricky Vegetables

    • Vegetables II

    • Sometimes... You Need to Use Your Hands

    • Gross Pieces

  • 11

    Module 10: Finishing

    • Setting up Your Tools

    • Equipment

    • Building the Sauce, Base Layer

    • Sauce Assembly

    • Finishing The "Vinaigrette"

    • Salad Assembly

  • 12

    Conclusion

    • Food in a Perfect World

    • Evolve

    • Where to, from here

    • ACF 6 Continuing Education Hours

    • Post Course Questionaire

  • 13

    Next steps

    • Packing & Traveling with Food & Gear (Component from Raising the Bar 2.0)

FAQ

  • How do I access the online course?

    After registering for the course, you will receive a confirmation email with more details on how to access your online training.

  • How long do I have access to the material?

    You have lifetime access to the course material.

Continuing Education Hours

This course is approved for 6 continuing education hours toward the initial or recertification application for ACF certification.

About Gerald L. Ford & Legit Concepts

Certified Master Chef, Gerald Ford has spent years learning from the best chefs, cooks, and establishments globally, having worked with Master Chefs, Michelin Starred Chefs, Bocuse d'Or Competitors, and Olympic Competitors. Legit Concepts is now working to concentrate on those lessons learned and bring them to you. Learning through my platform, you will save on the massive investments of time and money from learning it on your own through trial and error. I believe that a chef will always be a craftsman before they can be considered an artist. Only through mastery of the fundaments and a fully developed understanding of the raw materials can this level of expertise be achieved. Through mentoring, coaching, accountability, and personal growth, I am here to evolve the kitchens' culture and practices around the world. It is time for the toxic, shadow kitchen culture to be replaced. Craft and education must meet. Our responsibility is to ensure that the generations behind us learn about quality, wholesomeness, and technique. Our commitment is to ensure that the generations behind us understand the standards, practices, and philosophies that will serve as the building blocks to a successful career. Our responsibilities as chefs are to evolve how we teach, mentor and coach to ensure our message reaches our students. Standards like expectations need to be raised, not lowered, and that message needs to be precise and consistent. There will always be a critic of something we do. Sometimes the truth hurts, but it is our responsibility to tell it. Our message is our responsibility. My commitment is to the future of our industry.