Gourmet English Fish & Chips
Have you ever dreamed of learning to make proper fish and chips by an English Michelin Star chef? Well it's your lucky day! We're thrilled to introduce you to two Michelin Star Chef, Paul Liebrandt, who will teach you to make the best fish & chips you've ever tasted- live from his kitchen in Manhattan!
Chef Paul will be providing step by step instruction from handling all of the ingredients to properly using heat and time to achieve the ideal end product. Your meal will consist of Beer Battered Fried Fish and Russet Potato Chips, served with a Lime Pickle Aioli. The chef will showcase some techniques that would be employed in a professional kitchen, while walking you through step-by-step how to achieve a delicious result from your own kitchen.
Therefore, no experience is required and all skill levels are welcome! At the end of the class you'll be ready to sit down to the most delicious dish, highlighting just how beautiful food can be when you put the focus on sourcing the best quality ingredients.
Some of the essential ingredients you will need include: Turbot (or properly sourced flat white fish of choice), rice flour, corn starch, brown lager of choice, sea salt, cracked black peppercorns, Peanut (or Soybean) oil, Russet Potatoes, Gherkin pickles, Mayonnaise, and lime.
You will have the opportunity to engage with Chef Paul throughout using the Zoom chat box. There will also be time at the end for a formal Q&A. You will also receive a free recording of the class afterward to watch again! Tickets are on a per-person basis.
As a teenager growing up in London, Paul Liebrandt cooked for some the world’s most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manor Aux Quat’ Saisons in Oxford, and Jean-Georges Vongerichten at the London outpost of Vong. He traces his turning point from cook to chef to a life-changing year he spent working under the brilliant Pierre Gagnaire at his eponymous three-star restaurant in Paris, France. Following that experience, Liebrandt moved to New York City in 1999, where he worked briefly for David Bouley, at Bouley Bakery.
In 2000, Liebrandt first became a chef in his own right at Atlas restaurant on Central Park South. In November of that year, at the age of 24, he earned the distinction of youngest chef ever awarded three stars by the New York Times.
After leaving Atlas, Liebrandt cooked at Papillion, then for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. He continued to hone his style at Gilt before opening his restaurant, Corton, in 2008. He was honored with two Michelin stars and three stars by The New York Times! Corton was nominated as Best New Restaurant in the United States by the James Beard Foundation and earned four (out of five) stars from New York Magazine and six (out of six) stars from Time Out, New York.
In 2013 Liebrandt opened The Elm in Brooklyn, which after six weeks of being open was voted best new restaurant in the USA in Esquire magazine’s industry pantheon, its Best New Restaurants list.
Liebrandt has been profiled in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, Men’s Health, W Magazine and many others. In 2009, Food & Wine Magazine named him one of the Best New Chefs in the United States. In 2011 the HBO documentary
‘A matter of taste- serving up Paul Liebrandt’ was released which garnered an Emmy nomination and won best documentary at the James Beard Awards in 2012. His first book ‘To the bone’ was published in December 2013.
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