Week 5: Meats & Fish (butchery, charcuterie)

June 23 June 27

9:30am - 2:30pm

Monday to Friday

For the learner who seriously wants to upgrade their kitchen life, no matter your level of experience. This is a rare comprehensive program offering enthusiasts a real deal pro-level education offered in a professional academy setting with a curriculum taken directly from our professional programs

Things we will cover in the week

• Chicken butchery

• Caesar Salad

• BBQ Wings 

• Southern Coleslaw

• BBQ Sauce

• Duck a L'orange

• Rubs and Brines

• Focaccia

• Beef Tenderloin Cleaning (demo only)

• Duck Confit

• Steak Tartare

• Braised Chicken Thighs in Curried Coconut Sauce

• Steamed Jasmine Rice

• Pork Schnitzel

• Spaetzle

• Pork Tenderloin Cleaning

• Duck Confit Composed Salad

• Pork Tenderloin Roast

• Apple and Leek Puree

• Seared Steak with Poivrade Sauce

• Grilled Asparagus

• Glazed Carrots and Parsnip

• Fish Filleting

• Trout Meunière

• Tomato Consomme

• Gravlax

• Seared Scallops

• Crab Cookery

• Kinilaw - Filipino Style Ceviche with Coconut Milk

• Crab Cakes 

• Pineapple Salsa

• Crab Leek Stuffed Pasta

Maximum 24 students per class.

Maximum 8-1 student-instructor ratio

All tuitions include curriculum binder, textbook, apron, 3 towels, Northwest textbook

You can purchase our Basic or Pro Toolkit below

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).