Learn how to clean and tie a poultry for specific preparations. In this Short Course you will learn diverse techniques for cooking poultry, such as: grill, roast, braise, pouche and stir-fry. This session will teach you how to mae an delicious dish out of this basic ingredient.
Duration: 3 hours
Teaching Method: 50% Demonstration and 50% practice.
Maximum of 16 students per course.
You take home what you cook.
Le Cordon Bleu apron
Handout with Recipes
Certificate of participation
For your protection, you should come with closed shoes and pants.
* 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.