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Friday, February 21 • 12:30pm - 3:30pm
Basic Butchery FULL

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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.

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 →

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.

Friday February 21, 2020 12:30pm - 3:30pm MST
Notre Dame Room-1515-Foods Lab