Under the guidance of Chef Ed McArdle, you will learn essential Asian cooking principles as you prepare exquisite dishes with quality ingredients in a fully-equipped, state-of-the-art commercial kitchen. Topics include food safety and sanitation, utilizing recipes, weight and volume measurements, measurement scaling, ingredient identification and selection, knife skills, cooking techniques, plate presentation, and other various culinary skills.
The workshop will start at 8:30 AM with a brief lecture on International Cuisine, followed by hands-on participation in the kitchen creating the Menu for the Day. While open to anyone, this class focuses on the international cuisine and not basic skill sets. Led by DSLCC Culinary Arts Program Head Chef Ed McArdle, you will be working alongside students currently enrolled in the college’s Culinary Arts program. Bring an apron and your best knives. Tuition covers all ingredients and supplies – including lunch!