Learn how to use science to your advantage in the kitchen. Immersion circulators are now affordable devices for home cooks, and they help to ensure reliable, delicious results every time. Learn their strengths and taste a variety of dishes cooked sous vide, including everything from brisket to collards, carrots and pudding.
Not Your Grandmother's Pickled Beet Salad
Steak Two Ways: 36-hour Brisket and 145-degree NY Strip
Zero-waste Cauliflower and Butter Collards
Never-burnt Coconut Flan
At each Studio Demonstration & Tasting Class, you’ll sit in the audience of our state-of-the-art culinary studio, featuring stadium-style seating and the latest audiovisual technology. Watch as Certified Executive Chef Bill Twaler teaches the history, traditions and practical applications of your favorite culinary topics. Bring your questions for Chef Bill, and participate in a lively, interactive class to feel like you’re part of your favorite food TV show.
Each Studio Demonstration & Tasting Class includes the following:
Come learn and taste at CHI!
Demonstration & Tasting Classes
No special attire is needed. Dress comfortably in casual attire.
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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