Technique & Fundamentals

In this class you will learn to cut:

- A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after "oyster", and saving the bones to make wonderful stock for your soups and sauces)

- A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock)