The Noble Craft of Charcuterie by Brian Polcyn
Date: Next dates to be announced shortly
Location: Fermentato, 10420 Bermuda Rd. #4234, Las Vegas, NV 89183
Chef Brian Polcyn will be conducting his next 2-Day Whole-Butchery and Charcuterie Course at Fermentato in Las Vegas.
This is a two-day professional course on the craft of charcuterie and whole-animal butchery. The goal is to share best practices on this ancient craft from the long-time chef and author experts and to keep charcuterie alive on the modern American menu.
This course is a condensed version of Chef Brian's 6-week Charcuterie course he has been teaching at School Craft College for the past 20 years. Over the course of two days, he will butcher a whole hog demonstrating European seam butchery techniques and providing an in-depth explanation and demonstration of the fundamentals and intricacies of Charcuterie. He will compare European seam butchery to USDA cuts, demonstrate proper sausage, brining, and curing methods, explain pate, terrine, and rillette making, and facilitate an important discussion on the use of heritage breed pigs and supporting the farmers that raise them.
As an instructor, Chef Polcyn will implement his three stages of teaching to ensure the attendee gains as much knowledge from the course as possible:
Lecture
Practical application
Tasting and discussion on what works and what doesn't
Space is limited to 24 people.
The course fee is $899.00 and includes dinner with chef on Sunday.
After taking part in many of Chef’s classes, a ton of material is covered and his expertise is that of which he can respond to your very specific questions. When it comes to the traditional production of Italian and French Charcuterie we challenge you to stump him.
Prior to the start of the course, you will receive a two-day course curriculum that summarizes all subjects covered during the course and items that will be prepared, as well as a full itinerary.
Date: Next dates to be announced shortly
Location: Fermentato, 10420 Bermuda Rd. #4234, Las Vegas, NV 89183
Chef Brian Polcyn will be conducting his next 2-Day Whole-Butchery and Charcuterie Course at Fermentato in Las Vegas.
This is a two-day professional course on the craft of charcuterie and whole-animal butchery. The goal is to share best practices on this ancient craft from the long-time chef and author experts and to keep charcuterie alive on the modern American menu.
This course is a condensed version of Chef Brian's 6-week Charcuterie course he has been teaching at School Craft College for the past 20 years. Over the course of two days, he will butcher a whole hog demonstrating European seam butchery techniques and providing an in-depth explanation and demonstration of the fundamentals and intricacies of Charcuterie. He will compare European seam butchery to USDA cuts, demonstrate proper sausage, brining, and curing methods, explain pate, terrine, and rillette making, and facilitate an important discussion on the use of heritage breed pigs and supporting the farmers that raise them.
As an instructor, Chef Polcyn will implement his three stages of teaching to ensure the attendee gains as much knowledge from the course as possible:
Lecture
Practical application
Tasting and discussion on what works and what doesn't
Space is limited to 24 people.
The course fee is $899.00 and includes dinner with chef on Sunday.
After taking part in many of Chef’s classes, a ton of material is covered and his expertise is that of which he can respond to your very specific questions. When it comes to the traditional production of Italian and French Charcuterie we challenge you to stump him.
Prior to the start of the course, you will receive a two-day course curriculum that summarizes all subjects covered during the course and items that will be prepared, as well as a full itinerary.
Date: Next dates to be announced shortly
Location: Fermentato, 10420 Bermuda Rd. #4234, Las Vegas, NV 89183
Chef Brian Polcyn will be conducting his next 2-Day Whole-Butchery and Charcuterie Course at Fermentato in Las Vegas.
This is a two-day professional course on the craft of charcuterie and whole-animal butchery. The goal is to share best practices on this ancient craft from the long-time chef and author experts and to keep charcuterie alive on the modern American menu.
This course is a condensed version of Chef Brian's 6-week Charcuterie course he has been teaching at School Craft College for the past 20 years. Over the course of two days, he will butcher a whole hog demonstrating European seam butchery techniques and providing an in-depth explanation and demonstration of the fundamentals and intricacies of Charcuterie. He will compare European seam butchery to USDA cuts, demonstrate proper sausage, brining, and curing methods, explain pate, terrine, and rillette making, and facilitate an important discussion on the use of heritage breed pigs and supporting the farmers that raise them.
As an instructor, Chef Polcyn will implement his three stages of teaching to ensure the attendee gains as much knowledge from the course as possible:
Lecture
Practical application
Tasting and discussion on what works and what doesn't
Space is limited to 24 people.
The course fee is $899.00 and includes dinner with chef on Sunday.
After taking part in many of Chef’s classes, a ton of material is covered and his expertise is that of which he can respond to your very specific questions. When it comes to the traditional production of Italian and French Charcuterie we challenge you to stump him.
Prior to the start of the course, you will receive a two-day course curriculum that summarizes all subjects covered during the course and items that will be prepared, as well as a full itinerary.