Técnicas Básicas de Cortes e Preparo de Carnes

Rio de Janeiro

In this course, you will learn how to perform various cuts, cleaning and cooking of meats with the techniques of roasting, broiling, grilling and sautéing using traditional cuts of filet such as mignon, fraldinha and picanha.

Course Information:

  • Duration: 4 hours.
  • Teaching Method: Demonstration.

Includes:

  • Handout with Recipes
  • Certificate of participation


* Classes subject to minimum number of students for opening.

Prior experience in gastronomy is not necessary since all the techniques for the execution of the course will be taught during the practical lesson by the chef

Make your pre reservation by completing the information below!

ATTENTION:Your seat will be guaranteed after confirmation of the payment that must be made by credit or debit cards, according to the information in the e-mail that you will receive after your registration on the website.

No refunds are available in case of cancelation.

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