Big Pot Cooking! fits because that is what we do - Feed The Masses!!! There ain't no fancy stuff here. We feed lots of people in mass quantities.This blog is intended to share experiences, stories, recipes, pictures and help for cooks that feel overwhelmed!!! My kitchen life has had it's up and downs to be sure! I have cooked for Kings and Queens, heads of industry, and many thousands of people in the casino industry. In all of this there is something to learn and stories to tell!
Monday, September 28, 2015
Check out this awesome regional opportunity for Education Credits!! If your local this will be an awesome class to attend. The price is steep $699.00 Good Luck!!!
Cuisine U’s two day charcuterie and butchery class at Oxlot 9, Covington,
LA (New Orleans) on November 1 & 2 by Chef Brian Polcyn co-author of the
two top selling books Charcuterie & Salumi.
U has held classes in many US cities the past two years. Many of the top chefs
in each city were in attendance, including chefs from TV shows such as Hell’s
Kitchen. Taste, Chopped and Top Chef. Plus, nationally known chefs such as
David Burke, Morimoto, Michael White, Emeril, Bradley Ogden, Michael Tusk,
Kevin Rathbun, Gerry Kaskala, Anne Quatrano, Linton Hopkins, Kent Rathbun, Dean
Fearing, Greg/Gabrielle Denton, Michael Schwartz, Danny Grant, Jeff McGinnis,
Norm Van Aken and others have sent chefs to our classes.
U’s TWO DAY CLASS INCLUDES THE FOLLOWING:
Hog Butchery • Both USDA & European/Seam Butchery • Sausage making
techniques • Proper use of Salt • Fermentation • Whole Muscle Cure
• Ground Dry Cure • Uses of Salt, Nitrites and Nitrates • Numerous stories
of Chef Polcyn’s travels to Italy & Spain * Pork products to take with you
• Wine/Spirit or Beer Tastings w/Charcuterie • Breakfast and More.
two day class is a compressed version of Chef Polcyn’s six (6) week charcuterie
class that he has taught for the last 18 years at Schoolcraft Culinary School
in Livonia, Michigan. During the two day class we make 22/23 items such as,
Cotechino, Mortadella, Porchetta di Testa, Zampone and many other items out of
Chef Polcyn’s two books.
you have any interest in attending or sending one of your chefs/butchers to
this class, please contact me at firstname.lastname@example.org.
Early registration price ends this week, 10/2/15. We do have a few spots
remaining. Please note CE points are awarded for our class. Fee free to send
this email and attached flyer to all your members.
option for your chapters is to do a drawing and the winner who goes to the
class is required to make a presentation to all your members at your next
monthly meeting on what they learned at the class.