Loading…
CATCA 2020 has ended
To create an account so you can make a personal schedule, click on the Login or Signup link at the top of the screen. To find out how to make your account private, manage your profile, and get the most out of SCHED, please click on the Information link below.
Back To Schedule
Friday, February 21 • 12:30pm - 3:30pm
Basic Butchery FULL

Sign up or log in to save this to your schedule, view media, leave feedback and see who's attending!

Feedback form is now closed.
Limited Capacity full

Basic poultry and break downs of primal and sub primal cuts. Both demo and hands on work shops. We will learn how to process and what to do with the cuts after.

Speakers
avatar for Jeff Lerouge

Jeff Lerouge

CTS Teacher, Notre Dame High School
I teach Food Studies at Notre Dame High School. I love to eat, travel and I would never pass up a great risotto! I truly believe in pushing my students to try new things and I'm often right there learning beside them. I love the community that forms when we eat together and I try... Read More →
RT

Richard Toll

Richard has 20 years of culinary experience in Canada, Great Britain and U.S. currently the head chef at Under The High Wheel in Edmonton. A huge whisky enthusiast and trained in sous vide cooking.