Cooking fish and seafood can be daunting, but when done well it can be a gastronomic triumph. In this class you will learn how to prepare great fish dishes; the class also covers correct filleting techniques and different cooking methods, as well as making fish stock with the trimings.
In this full-immersion, hands-on class over 3 hours, you will learn to select and prepare raw ingredients, improve your knife skills and pick up a lot of handy cooking tips. At the end of the class join the Chef for a fantastic seafood feast of your own creations, accompanied by perfectly matched wine from Enoteca Sileno.
This class is presented by Chef Davide Galbiati, Sous Chef at Rosetta Ristorante, Crown.
Originally from the town of Lesmo near Milan in Italy, Davide began his career soon after finishing school in 2008.
He worked in Paris at the Italian trattoria ‘Bocconi’ for 18 months as a Chef de Partie, before moving to Joel Robuchon’s famed ‘L’Atelier’ restaurant in Saint-Germain, an experience that he describes as one of the hardest but also one of the most rewarding of his life. This was follwed by a move to London, taking a position at ‘Aspinall’ working with celebrity Italian chef Alberico Penati. Two years later he accepted the role of Junior Sous Chef at the iconic ‘Harry’s Bar’ Venice, and it was here that Davide met Neil Perry, who at the time was on a reconnaissance trip through Europe recruiting staff for his soon-to-open new Italian restaurant ‘Rosetta.’ Davide moved to Melbourne in 2012, and has been with Rosetta from the opening day.