This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches.
DurationThis Course Is Designed To Build On The Skills Developed In Culinary I And II.
Focus is placed on fish, seafood, pasta, grains, and other starches. Further emphasis is placed on current issues and trends in the food industry, including sustainability and ethical considerations.
N.B.C.C. Campuses Are Located In Mi’kmaq, Wolastoq, And Peskotomuhkati Homelands.
Learn the fundamentals of seafood preparation — Southeast Asian-style! Join Montreal’s renowned Nonya Chef Nantha Kumar for a culinary trip through the Malaysian culinary tradition
We'll start the day with a Partridge Berry Tea and get started prepping and cooking. Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition.
Join us for a hands on cooking class in Aphrodite Cooks kitchen with Chef Vanessa Yeung. In this class you will learn dishes that will remind you of the Mediterranean Sea.
Menu: San Francisco Cioppino Style Seafood Stew w/ Grilled sourdough bread (from your favourite bakery) Oven roasted winter vegetable medley Apple Cinnamon Sponge Cake
Anis Cured Sockeye Salmon, Horseradish Coleslaw Pan Seared Scallops, Anchovy Mashed Potato, Crispy Spicy Chickpeas Warm Nori Chocolate Cake, Candied Hazelnuts, Espresso Cream
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