Culinary 201: Sous Vide Techniques at Home (Demo & Tasting)

Please note prices are subject to change.

Number: 212XCHI58001

Dates:March 4, 2021 Other Dates

Meets: Th from 5:00 PM to 7:00 PM

Location: CHI 102

Cost: $45.00

OR

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.

MENU

Not Your Grandmother's Pickled Beet Salad
Steak Two Ways: 36-hour Brisket and 145-degree NY Strip
Zero-waste Cauliflower and Butter Collards
Perfect Potato
Never-burnt Coconut Flan

WHAT’S INCLUDED

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:

  • Professional culinary instruction with interactive Q/A
  • Two high-definition TV screens with live video to ensure a great view from every seat in our culinary studio
  • Tapas-sized portions of several dishes
  • An informational packet with all the recipes, tips and techniques covered during the demonstration

Come learn and taste at CHI!



DRESS CODE:
Demonstration & Tasting Classes
No special attire is needed. Dress comfortably in casual attire.

COVID-19 REMINDERS

  • Facemasks covering nose and mouth are required for all college visitors, students and employees.
  • Please do not bring extra guests.
  • When you arrive, proceed to the restrooms to wash your hands properly for 30 seconds. Hand sanitizer is throughout the building, however, washing hands is the best way to remove and kill pathogens.
  • For updated information, please check reopening plans and guidelines to the college’s response to COVID-19.

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:

  • 2016 National Educator of Excellence Award
  • 2016 SC Hospitality Educator of the Year
  • ProStart State Management Championships in 2014, 2015 and 2016
  • ProStart National Championship in 2015

ALLERGIES AND DIETARY RESTRICTIONS
While every effort is made to accommodate food allergies, this is a teaching environment that includes the preparation of all foods. Please be aware that our menu items may contain or come into contact with common allergens such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. Please call (864) 250-8835 if you need to request accommodation for any allergies or dietary restrictions.

WEATHER DELAYS AND CANCELATIONS

For the latest on weather-related delays and cancelations, visit Greenville Technical College's policies on inclement weather.

Fee: $45.00
Hours:2.00
CEUs:0.20

Call us at to see if you qualify for a discount on this course.

CHI 102

Truist Culinary & Hospitality Innovation Center Rm 102 Greenville Technical College 556 Perry Ave. Suite B114 Greenville SC 29611

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