Learn how to efficiently maximize the purchase of a whole fish. You’ll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. Tips on butchering, portioning, and cooking the different parts.
DurationHow to select, clean, filet, debone and cook fish.
Learn how to efficiently maximize the purchase of a whole fish. You’ll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus.
Tips on butchering, portioning, and cooking the different parts. Knowing how to do this will save you money on your grocery bill! In addition to preparing and eating during the class, participants bring home all unused, butchered parts.
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
Learn the basics of cooking and how to adapt the skills you learn in class to enhance your cooking at home! Chef Romy will cover: knife skills,vegetable cuts, sauces, stocks, meats, vegetables, seafood, desserts and more in these full hands-on workshops.
Courses Covered: Culinary Terms, Knife Skills and Mise en Place
You will learn about different types of knives and how to use them Enjoy delicious Fish Tacos and Slaw all prepared by Chef Richard
Care for a knife, different cutting techniques, and then you will try out these new skills on vegetables
The four basic knife skills any person studying culinary arts will learn are dicing, mincing, julienne, and chiffonade. Mastering this basic skill in a cooking institute will give you speed and uniformity in food preparation.
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