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With the help of Escoffier Chef Instructor Dan Bearss, you don’t need luck to prepare a spectacular St. Patrick’s Day brunch. Join Auguste Escoffier School of Culinary Arts and Chef Dan to learn about the brisket brining process and the preparation of this classic dish.

Here is an outline of the presentation:

– Demonstration and Q&A with Chef Dan
– Overview of our professional online culinary program’s curriculum, tuition, and financing options for those who apply and qualify
– Admissions Q&A

Find the recipe here.