This course covers the basics of meat fabrication – everything from safety and equipment to processing and cooking. Begin each class with a lecture followed by hands-on breakdown of various proteins. Then join the chefs in the kitchen learning the best methods for cooking and processing.
DurationButchery for Cooks is an intensive course covering the fundamentals of whole animal butchery, as well as the post-fabrication utilization.
This course covers the basics of meat fabrication – everything from safety and equipment to processing and cooking. Begin each class with a lecture followed by hands-on breakdown of various proteins. Then join the chefs in the kitchen learning the best methods for cooking and processing.
Our Butchery course offers more than just fabrication – take your knowledge to the next level in understanding the cuts you produce and how different cooking methods affect the proteins.
This course is unique and offers a more detailed understanding of how to maximize the usage of proteins in a true nose-to-tail style.
The Professional Culinary Program is designed to enhance the amount of time you spend in the kitchen rather than behind a desk. From day-one to graduation you could be working in the field within a year. Based on French & Italian classic fundamentals, you will learn everything you need to jump-start your career.
Whole Animal Butchery Class is offered by Balboa Catering. Cooking classes include a demo from Chef Alex Garfinkel, some friendly competition as you put your lessons into action, and a family-style meal that'll leave everyone full and happy.
A rare opportunity to learn specific lamb cuts and how to cook them. Go home with meat to cook and a renewed enthusiasm about lamb and all its deliciousness.
Chicken is one of the most popular meats of modern times. We'll guide you through choosing a bird to breaking down a whole chicken to cooking the different parts in new and fun ways.
Duck Two Ways Class is offered by Panzano for all ages and skill levels. This class focus on whole bird butchery.
Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.
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