This two-day boot camp class is designed for those who practice the art of cookery, as a professional or as a food enthusiast. In this two-day course, you will gain knowledge of techniques that will elevate your culinary repertoire.
Discussion will include identification of the different species of seafood, their habitats and life cycles, as well as determining freshness and buying tips. Butchering and portioning will be performed by each student daily.
Gently applied dry-and moist-heat cooking methods will be used to create dishes that are moist and flavorful. Dishes will feature a wide variety of sauces and garnishes inspired by cuisines from around the world.
Downloadable course material:
Course Guide