presents
"THE ART OF CHARCUTERIE"
PROFESSIONAL CERTIFICATE
WITH FRENCH MASTER CHEF
PIERRE BERECOETCHEA
Professional Chefs - Click here to know more Enthusiastic Chefs - Click here to know more
Call us at 03 2078 7969 for more information
Charcuterie dates back to ancient times when meat preservation was a necessity. Today it remains an immensely popular food because of its great taste, convenience and versatility.
The making of sausages, salamis, pâté, terrines and smoked meats is no secret to the farmer’s wife but in city restaurants and delicatessens today, charcuterie is a lost art – much of what we consume today is factory-made and worse – frozen. With consumers demanding higher quality products, the need to reclaim this lost method of cooking is more crucial now than ever.
The French Culinary School In Asia is glad to be able to bring Master Chef Charcutier Pierre Berecoetchea, a veteran French charcutier with over 40 years of experience in both the traditional and commercial production of charcuterie products for a series of workshops covering major aspects of the skills needed to make your own sausages, pates and cured and smoked meats, whether at home or on a commercial basis.
His training will be on the making of Sausages and Salamis (2 days), Pâté and Terrines (2 days) and Cured and Smoked Meats (2 days).
This is another quality and unique workshop by The French Culinary School in Asia that is not to be missed!
Call us at 03 2078 7969 for more information
