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Join Escoffier Chef Instructor Dan Bearss to learn how to properly carve and plate a holiday bird. He will be demonstrating with a roasted chicken. These same techniques can be used on a turkey or another holiday bird.

Here is what we will cover:

– Demonstration on how to remove thighs, drumsticks, breast, and wings
– Speak about the difference between light and dark meat
– Presentation on how to slice and prepare the breast
– Overview of our professional online culinary program’s curriculum, tuition, and financing options for those who apply and qualify
– Q & A