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Join Auguste Escoffier School of Culinary Arts and Chef Dan on March 6th at 10:30 am CST to learn about the brisket brining process and the preparation of corned beef hash and eggs.

The demo is followed by an information session hosted by Admissions Advisor, Tiana Bennett who will walk you through details such as curriculum, tuition, and financing options for those who qualify.

Find the recipe here.