This “scale to tail” hands-on course will demystify cooking fish at home. Chef will guide you through each step of preparing fresh snapper, with techniques that apply to all round fish (think bass, bream, cod, and others), from scaling to deboning. You’ll learn the best techniques for sautéing and poaching fish, how to make a delicious sauce with beurre manie and how to sauté vegetables that pair well with fish.
Snapper on the Half Shell
Mountain Cabbage Pilaf
Dill Poached Snapper
Basmati Rice and Butter Bean Perlo
At each Hands-on Cooking Class, you’ll enter our gleaming new commercial kitchen to be a culinary student for the day. Certified Executive Chef Bill Twaler has more than two decades of experience as a culinary educator and will help you become a stronger cook while enjoying your time in the kitchen. Hone your knives and your skills to become more proficient and efficient as you cook dinner for your family, impress your friends at the grill, or bake sweet treats with coworkers.
Each Hands-on Cooking Class includes the following:
Put on an apron, learn a new skill and cook something delicious with us at CHI!
Kitchen—Hands-on Cooking Classes
ABOUT YOUR INSTRUCTOR
Bill Twaler, Certified Executive Chef (CEC)
Master of Science in Education, University of Kansas
Bachelor of Science in Food Service Management and Associate Degree in Culinary Arts, Johnson and Wales University
Before joining CHI, Chef Twaler was a Professor of Culinary Arts at the International Culinary Institute of Myrtle Beach, the Culinary Arts/ProStart teacher at Wando High School and the executive chef and owner of Old Firehouse Restaurant in Hollywood, SC.
Chef Twaler is an American Culinary Federation (ACF) Certified Executive Chef, was an apprentice on the Culinary Team USA in the 1996 Berlin Culinary Olympics, and was a safari chef at Hammond Ranch in Zimbabwe in 1998.
Chef Twaler’s professional accomplishments include the following:
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