Price

Course curriculum

  • 1

    Introduction

  • 2

    Module 1: Preparing the Gelatin to Glaze

  • 3

    Module 2: Pre-glaze Fundamentals

    • Labeling the Plexiglass

    • Slicing is a Skill

    • Fundamentals for Slicing

    • Slicing at an Angle & Spackling

    • Picking Components & Garnishes

  • 4

    Module 3: Glazing Fundamentals

    • Glazing Equipment

    • Glazing, Setup & Flow

    • Cooling Gel to Dip

    • Brushing the First Coat

    • Dipping the First Coat

    • The Second Coat

    • The Third Coat

    • Glazing Plain Vegetables

    • Glazing Picked Vegetables, Unseasoned

    • Seasoning Basics

    • Coats 2 & 3

    • Glazing Salad Greens

  • 5

    Module 4: Cleaning & Finishing

    • Cleaning: Main Proteins

    • Cleaning: Tricky Vegetables

    • Cleaning: Vegetables

    • Setting up Your Finishing Tools

    • Finishing The "Vinaigrette"

    • Building the Sauce, Base Layer

    • Finished Sauce Assembly

  • 6

    Conclusion

    • Equipment Lists & Master

    • What's Next?

    • Post Course Questionaire

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.

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.