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Day 1

 

10.00am-10.15am

Welcome to Culinary Savantes – Simon Field, Olly Rouse, Joe Gould.

Arrival snack with coffee and tea

10.15am-11.15am

Chefs on Flavour in Food - Olly and Joe

The Cuisiniers take on flavour in food, colour, presentation, texture, balance and the 'cheffy'; flavour wheel.

11.15am-12.45pm

Flavour Characteristics of Extra Virgin Olive Oil - Simon

Exploring the range of influences on the flavour characteristics and styles of extra virgin olive oil. Evaluating and describing the flavours of extra virgin olive oils, including detecting defects.

1.00pm-2.00pm

Lunch

Simple samples reflecting flavour in food

2.00pm-3.00pm

How Olive Oil Reacts with Food – Simon, Olly and Joe

Discussion on the molecular reaction of components of extra virgin olive oils in various foods and health connotations
Demonstrations of:

· reduced oxidisation

· reduced vaporisation

· olive oil powder

· olive oil encapsulation

· reduced structural deterioration under pressure

· flavour transfer through a fat medium

· creating instantly smoked foods with no presence of smoke

3.00pm-3.15pm

Break with cake

3.15pm-5.30pm

Innovative Recipes with Extra Virgin Olive Oil - Olly and Joe

Group work at Season's cooking stations

   

7.00pm

Dinner – Comparative tasting in food – Olly and Joe

including cocktails with extra virgin olive oil and 5 course menu with wine


Day 2

 
9.00am-10.30am

Culinary Savantes Review to be taken as individuals

Test 1

6 different dishes, but two of each. One is made with refined olive oil, one is made with extra virgin olive oil.

1. Which of the dishes [a or b] has been made with the refined olive oil (6 points)

2. Identify the varietal and region of the extra virgin olive oil in each of the dishes (12 points)

Test 2

Detect which of the 6 samples are extra virgin olive oil and which are defective (6 points)

Name the defects and the varietals of the extra virgin olive oils (6 points)

Total possible score 30 points. 18 points achieves Associate Culinary Savantes Certification and 24 points Culinary Savante Certification

10.30am-11.00am

Break

superfood smoothies and juices with extra virgin olive oil

11.00am-1.00pm

Variation in Varietals and Olive Oils from Around the World - Simon, Olly and Joe

How the world has changed with classic regional varieties now being grown in new regions. The synergy of the local olive oils with traditional regional recipes.

Varietals are tasted from different regions and then used in a traditional dish from that region – Japan, Russia, Thailand, Germany, Mexico

1.00pm-2.00pm

Lunch

working lunch style

2.00pm-3.30pm

Can you think like a Cuisinier? – Olly and Joe - SEASON cookery stations

Recap on flavour wheel and dish balance

5 small plates of food are presented - 4 of them are missing one element from a balanced flavour profile. One is a wild card which is a balanced dish and can only be enhanced by the introduction of an oil which can inject flavour without disturbing the harmony. This wild card oil can - add depth of flavour to the dish, without detracting from its overall balance.

Cards describe the missing links from the dishes - eg: "sweetness"

5 extra virgin olive oils are available, each has a flavour, particularly prominent in one of the missing links. Each oil must be identified to the missing balance, and then match that oil to the food which is missing the same profile.

3.30pm-3.45pm

Break

pic n mix sweets, snacks

3.45pm-4.00pm

Results of the test

Presentation of Certificates

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Register of Culinary Savantes and Certification

The Culinary Savantes Review will give you a measure of personal skill and knowledge and could lead to Certification as an Associate Culinary Savante or Culinary Savante.

All attendees will receive a Certificate of Attendance.

Those achieving the required scores in the test will also receive Associate (18 points) or Culinary Savante (24 points) Certificates. A list and brief biography of Associates and Culinary Savantes will be posted on the Savantes and Cuisiniers web pages.