May 6, 2014

Nose-to-tail demonstrations are a part of the culinary experience

The_art_of_butchery_by_famed_chefExecutive Chef Rick Lopez of award-nominated La Condesa recently conducted a hands-on goat demonstration for Culinary Arts students, sourcing the goat from a local rancher. The informative class provided a breakdown of a whole goat while demonstrating proper knife skills.

Students learned essential culinary know-hows:

  • Value of the animal
  • How much of it can be used to eliminate waste
  • Flavor of the meat and various ways it can be cooked and served

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Or call Debbie Love at (855) 683-6231 / email to apply.