Nose-to-tail demonstrations are a part of the culinary experience
Executive 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
Acquire culinary skills and know-how through hands-on education. Start your culinary career now!
Or call Debbie Love at (855) 683-6231 / email to apply.