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.
How 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.
Care for a knife, different cutting techniques, and then you will try out these new skills on vegetables
The preparing of many cuisines is enhanced solely by a very sharp knife, bring along your favourite and learn how to use and to sharpen .
This class covers different types of survival knives and their uses. As safety is paramount, much of this class will focus on proper handling and use of knives.
Gain confidence in the kitchen in this hands-on session with Chef Ran Ai. Ran will guide you through how to hone and care for your knives, as well as show you a variety of cutting techniques.
Specific Teaching Goals: Proper knife skills
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