Italian Classics: Pesce
 
Monday–Wednesday, May 21–May 23, 2012, 5:30pm–10:30pm
Tuesdays & Thursdays, July 10–July 17, 2012, 5:30pm–10:30pm
 
Price: $795
 
15 Hours / 3 classes

overview

Since the Italian peninsula is surrounded by sea and dotted with freshwater lakes and streams, it's no wonder that every region the country has its own rich culinary tradition of fish dishes. In just three sessions, you'll be introduced to everything you need to know to confidently prepare a variety of popular Italian fish and shellfish dishes at home. Under the guidance of expert Chef-Instructors, learn how to select, clean, and filet the freshest flatfish and roundfish, and prepare them by way of sautéeing, roasting, and stewing techniques. Capture the essence of simple yet bold Italian flavors in such classic dishes as fish delicately steamed in parchment paper, lobster fra diavolo, and brodetto, or seafood stew.

APPLY NOW

Tuition includes application fee, uniform, utensil kit, books and supplies, and daily "family meal" prepared by culinary program students.