Culinary Institute of the Pacific
The Craft of Seafood: Techniques from the Pacific
September 15-September 19, 2025
Dive deep into the culinary riches of the Pacific in this immersive, hands-on workshop dedicated to the art of seafood preparation. Over the course of one week on the island of Oʻahu, you’ll explore the entire journey of fish and shellfish from sourcing and sustainability to precise butchery and innovative cooking techniques. Learn to break down whole fish with confidence, master classic and contemporary methods such as poaching, steaming, grilling, and curing, and develop flavor-forward seafood dishes that celebrate both local traditions and global influences. Led by expert chefs, the course emphasizes respect for the ocean’s bounty and responsible culinary practices. Whether you’re refining your skills or diving into seafood cookery for the first time, you’ll leave equipped with the knowledge and confidence to prepare exceptional seafood dishes with integrity and skill. The week culminates in a seafood showcase, where your work is shared and celebrated. Graduates will receive a certificate of completion from The Culinary Institute of America.
Downloadable Material:
PowerPoint Day One: Mise en Place, Seafood Safety, Knives, and Lobsters
PowerPoint Day Two: Clams, Mussels, Oysters, Shrimp, and Squid
PowerPoint Day Three: Round and Flat Fish
PowerPoint Day Four: Global Fish and Seafood
PowerPoint Day Five: Seafood Sustainability
Supplemental Chef Lecture Notes
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