Week 2: Meats & Fish

Monday to Friday

Week 2: Meat & Fish Cookery

This week is all about proteins—how to break them down, build them up, store (through the power of dry rubs, brines and marinades), and bring out their best. 

We roll up our sleeves and get into some butcher with whole chickens and ducks to understand anatomy, and the “why” behind different cuts, and how to use every part of the animal (hello, total utilization). You’ll learn how to make smart choices at the butcher shop—and smarter moves at the stove.

And fish cookery? This intimates most home cooks, but no more. 

Dishes you will learn from include:

• Chicken Caesar

• Cotoletta (Italian Schnitzel) with Spaetzle and Braised Red Cabbage

• BBQ Wings with Coleslaw

• Seared Scallops

• Jambonneau (stuffed and roasted chicken leg)

• Smash Burger

• Salmon Burger

• Poached Salmon with Hollandaise, Wilted Spinach

• BBQ Ribs and Cornbread

• Lamb Popsicles with Arabian Spices

• Crab cakes

• Seared Duck Breast with Cherry Sauce

• Duck Confit Salad

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).