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Monday, September 28, 2015

CHARCUTERIE Class

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!!!

Dear ACF Chefs:

Announcing 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. 

Cuisine 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.

CUISINE U’s TWO DAY CLASS INCLUDES THE FOLLOWING:
Whole 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.

Our 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.

If you have any interest in attending or sending one of your chefs/butchers to this class, please contact me at vic@curedcuisine.com. 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. 

Another 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. 

Links to our classes: 



Wishing you and your team a great week.

Sincerely,

Vic Rose
Cuisine U
561.306.6150


BRIAN POLCYN
C0-AUTHOR OF CHARCUTERIE
& SALMUMI
Chef Brian Polcyn is an awardwinning
chef and charcuterie expert.
Chef Polcyn is nationally recognized for
his creativity and culinary talents, and as
the visionary behind some of Detroit's
most acclaimed restaurants.
While still in his 20s, Polcyn honed his
skills at two of Michigan's most
prestigious restaurants, The Golden
Mushroom under Certified Master Chef
Milos Cihelka and The Lark. He created
four of Michigan's most prominent
restaurants before opening the Forest
Grill in Birmingham, Michigan.
In 2000 Chef Polcyn was prominently
featured in Michael Ruhlman's widely
read book, “The Soul of a Chef: The
Journey Toward Perfection”. That takes
the reader through Chef Polcyn’s
grueling weeklong Certified Master Chef
practicum and exam at the Culinary
Institute of America. Chef Polcyn and
Ruhlman teamed up in 2005 to publish
“Charcuterie: The Craft of Salting,
Smoking, and Curing.” “Charcuterie”
was also nominated for a James Beard
Award.
Chef Brian has been featured in local
and national publications, including The
New York Times, The Detroit News,
Atlantic Monthly, Gourmet, Bon Appetit,
Playboy, Detroit Hour Magazine, The
Detroit Free Press and Wine Spectator.
His numerous awards include three gold
medals and a silver medal from The
American Culinary Federation. The Hiram
Walker Corporation recognized him as a
"Rising Star in American Cuisine." In
1990, he was first runner-up in the semiannual
American Culinary Gold Cup
Bocuse d'Or, which is a competition that
seeks America's top native-born chefs.
Five Lakes Grill won best restaurant in
2005. Chef Polcyn was also nominated
for Best Chef Midwest in 2006 by the
James Beard Foundation. He has
cooked several times at the James
Beard House in New York City,
participates at the Traverse City
Epicurean Classic, and the StarChefs
International Chefs Congress.
Chef Polcyn is also a faculty member at
Schoolcraft College where he teaches
charcuterie. He is also involved with
many local charities, such as Michigan
Chefs Against Hunger, Share Our
Strength, Children's Leukemia
Foundation of Michigan, and National
charities like the Taste of the NFL.
Giving back to the community means a
lot to him.
Chef Polcyn and his wife Julia, have five
children. He enjoys spending time with
his family. When he is not in the kitchen,
at school or with his family you can find
him in the skies. Chef Polcyn is a
licensed pilot