Ultimate Fall & Winter Entertaining Menu: Fine Dining with Chef Malte Half

Elevate your culinary repertoire with The Ultimate Fall & Winter Entertaining Menu, led by Chef Malte Half. Ideal for advanced cooks, aspiring chefs, and culinary professionals, this course guides you through the creation of an elegant three-course meal perfect for special occasions and sophisticated dinner parties. Chef Malte’s refined techniques and creative approach to seasonal ingredients make this an inspiring experience for those looking to master the art of fine dining.

Course Highlights

• Seasonal Elegance: Learn how to create a festive menu that celebrates the rich flavors of fall and winter.
• Professional Techniques: Master advanced cooking methods and plating to elevate your festive menu.
• Chef-Led Expertise: Guided by Chef Malte Half, you’ll dive into the nuances of fine dining preparation.

What You’ll Learn

• Recipe Perfection: Craft a complete fine-dining experience with an inventive starter, main, and dessert.
• Ingredient Mastery: Discover unique ways to prepare seasonal ingredients like beetroot, celeriac, and miso.
• Advanced Plating & Presentation: Transform your dishes into visually stunning creations fit for a dinner party or festive celebration.

What’s on the Menu

In The Ultimate Fall & Winter Festive Menu, Chef Malte Half has crafted an inspiring three-course meal, combining rich, seasonal flavors with fine-dining techniques. Here’s what you’ll be cooking:

STARTER
Beetroot Salt Bake with Furikake, Seaweed Cracker, and Sunflower Cream
An elegant, earthy starter that combines the bold flavors of beetroot with a hint of umami from furikake and a creamy sunflower base.

MAIN
Carrot Risotto with BBQ Braised Celeriac, Sage & Apricot Crumble, and Cranberry Ketchup
This sophisticated main dish features a flavorful carrot risotto paired with braised celeriac, a savory crumble, and a tangy cranberry ketchup for a stunning blend of tastes and textures.

DESSERT
Gingerbread Crumble with Miso Crème Brûlée and Poached Pear
A festive dessert that layers the warmth of gingerbread with the creamy indulgence of miso crème brûlée and delicate, poached pear for a sweet finish to this fine-dining experience.

What’s Included

• 30+ On-Demand Instructional Videos: A full library of step-by-step tutorials available anytime, on any device.
• Self-Paced Learning: Complete each section at your own pace, with the option to revisit recipes and techniques whenever needed.
• Community Support: Get guidance and inspiration from Chef Malte and other experienced chefs.

Recommended For

This course is ideal for advanced home cooks, aspiring chefs, culinary professionals, and restaurant owners eager to enhance their fine-dining skills and offer innovative plant-based options. It’s perfect for anyone looking to create unforgettable dining experiences, whether for dinner parties, restaurant menus, or special occasions.

Meet The Chef

Malte Half is the Head Chef at Glas Restaurant in Dublin, Ireland. His culinary journey includes roles such as Chef de Cuisine at The Marker Hotel, Head Chef at Oliveto Restaurant, Sous Chef at Cornucopia, and Junior Sous Chef at The Shelbourne Hotel. Throughout his career, Malte has skillfully blended the intricate flavors of local and Nordic cuisines with the depth of Indian spices. His culinary philosophy is deeply entwined with sustainability, prioritizing ethical ingredient sourcing and environmental care. This fusion of groundbreaking culinary techniques and a steadfast commitment to sustainability underscores Malte’s impactful presence in the culinary world, reflecting his expertise and dedication to creating dishes that are both innovative and conscious of the planet’s well-being.