This course provides the student with knowledge of identifying and storing of seafood.
DurationThis Course Provides The Student With Knowledge Of Identifying And Storing Of Seafood
Located in the heart of Vancouver, British Columbia, VCC helps students gain skills and knowledge to make a difference in the world.
Delight your guests with this menu of Jessica's favourites; Citrus Marinated Olives, Roasted Garlic & Rosemary Shortbread, Retro Cheese Balls-3 Ways, Oysters Rockefeller, Chicken Liver Mousse with Apple Shallot Chutney and Mini Cranberry Mincemeat Tarts.
Explore the fascinating world of seafood cookery and the science behind it to get the most out of your catch. You will be preparing (and eating!) different dishes and learning their specific cooking procedures, and even stuffing secrets.
Executive Sous Chef Rajan Mehra of Caesar’s Windsor presents an enticing alternative to conventional main-course cooking. On the menu: Seven Mushroom Chowder with Navy and Black Beans; Goan Shrimp (sautéed shrimp with coconut milk served with naan crostini); Grilled Chicken Breast with Oka Chees...
In this class we seek to help you create that perfect bite that marries the best of texture, flavour and spice - all at once.
Fishing and lunch at the seashore anyone? With a wildcraft guide and a chef, this is your chance to learn what you can sustainably catch sea foraging in the ocean near Vancouver without a boat.
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