The GGRA is excited to announce the first class in a new program of classes we’re calling the Chefs’ Development Series. In these quarterly classes, we will be working with local chefs who will teach a class targeting Sous Chef level staff. Our inaugural class will feature Chef Matthew Dolan of 25 Lusk. In this class he will demonstrate cooking a whole fish and discuss the benefits of cooking and presenting a fish or other protein whole including cost savings, zero waste and the importance of knowing your suppliers.
Location for this class is the City College Annex demo kitchen, located at 628 Washington Street (between Montgomery and Kearny) 2nd floor.
This class qualifies for Continuing Education Hours (CEH) from American Culinary Federation (ACF).