DurationKnife Skills Poultry
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.
What You'll Learn Cutting techniques Implementation Preparation methods Food production Cooking techniques Hygiene and safety
You will learn how to remove all the bones while keeping the meat intact & be given your own deboning knife to take home with you.
Successful cooking depends on building a foundation of good skills and what better way to begin than with “How to Use Your Knives 101?? We will start with basic chopping and move on to julienne, chiffonade and brunoise – to name a few! This is not just a how-to class; we will also be creating a...
Follow along with me as I teach you the importance of technique and the various cuts professional chefs use. We will make a healthy and delicious chow mein
In this class we will show you how to chop, slice, dice & sharpen your knives!
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