Shanghai Young Chefs Club first cooking class for 2018 back to basics on Beef Cuts and everything Chicken, from stocks and Pate to Galatine and Chasseur and Chicken Tarragon Pie. Feb will be everything Fish from Cuts to smoking curing and some great classical dishes end methods. March Venson. Shanghai Young Chefs Club Knowledge is Power, Keep it Cooking.
February will be all things Fish from Filleting to smoking and curing along with some great foundational dishes.
Much thanks to Clinton and the Efun Culinary School for the use of their wonderful kitchen.
February will be all things Fish from Filleting to smoking and curing along with some great foundational dishes.
Much thanks to Clinton and the Efun Culinary School for the use of their wonderful kitchen.
No comments:
Post a Comment