About This Course

The Art Of Butcher And Meats – Mastering Professional Techniques From Butchery To Plate

This masterclass provides participants with a unique opportunity to learn about the craft of Butcher applied to the kitchen with Chef Romain LEBOEUF. Romain possesses an unparalleled depth of knowledge in Butchery Techniques, making him a master in crafting meats from butchering to plate.

Romain will share with participants the secret techniques behind the finest butchery creations and meats recipes. Participants will work mainly beef, lamb and poultry with the creation of a complete range bringing together the finest signature creations of Romain LEBOEUF.

Happening this 10, 11, and 12 February 2025.

Early Bird Specials at $ 1,880.00 per pax before GST (Promo till 12 January 2025)

Training Aims & Method

Training aims 

The aim of this masterclass is to discover and deepen together the different stages of the work process in butchery and preparing meat for cooking in a restaurant. More particularly the crucial stages of cutting, boning , trimming etc. and the different cooking techniques.

Teaching method 

During this masterclass focused on meat, participants will be able to discover basic butchering techniques: boning, cutting, trimming, peeling, tying, etc. in order to prepare cuts that will be used to make classic gastronomic recipes.

Target Audience 

F&B professionals from Hotels, Restaurants, Catering companies and Butcher/ Meats shops.

Workshop Duration

19.5 hours / 3 days (08:30 am to 4:00 pm (excluding 1 hour of lunch break))

For this masterclass, participants will be able to discover basic butchering techniques: boning, cutting, trimming, peeling, tying, etc. in order to prepare cuts that will be used to make classic gastronomic recipes.

Côte de boeuf (Op Rib), beef bourguignon, crown of lamb ribs, truffled poultry, and more… The recipes will be explained step-by-step by the Meilleur Ouvrier de France Romain Leboeuf, then prepared and tasted by the participants.

During the three days of training, the species will be covered: beef, lamb and poultry. Each day will be an opportunity to discover three recipes with varied cooking techniques (braised, sautéed, roasted, low temperatures, etc.) as well as the best cuts and technical gestures to prepare them.

At the end of the training, the participants will return to their restaurants and shops, enriched with the chef’s tips for making these classic recipes, in order to offer new tasty products to their customers.

A complete masterclass fully immersed in the world of meats

• Beef Bourguignon
• Roast beef
• Rib of beef
• Confit shoulder of lamb
• Lamb turnover stuffed with candied fruit
• Crown of lamb
• Truffled poultry
• Chicken with yellow wine
• Poultry paupiettes and Basque-style poultry stuffing

About Stella Orientis

At Stella Orientis, our passion for culinary and hospitality excellence knows no bounds. We are obsessed with raising the bar in the Food and Beverage industry, and we’ve made it our mission to ensure that every professional in this field has access to the highest caliber of training. Our commitment to excellence is unwavering, and it drives everything we do.

We take pride in curating a roster of the finest craftsmen and experts, Meilleurs Ouvriers de France, all dedicated to sharing their unparalleled knowledge and skills with the F&B community. Our high-end classes are designed to inspire and empower individuals and teams, fostering a culture of continuous improvement. We believe that greatness is achieved through continuous learning, and we are here to guide you on your journey towards culinary and service perfection.

Join our masterclasses and experience the obsession with F&B excellence firsthand. Let us help you unlock your full potential and elevate your career in the vibrant world of food and beverage. Together, we’ll shape the future of this industry, one extraordinary training session at a time.