Technique & Fundamentals

In this class, you will learn to cut:
- A Whole Chicken (learn to cut breast meat, drumsticks, and 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);