Please note prices are subject to change.
Meets: Sa from 9:00 AM to 3:00 PM
Location: CHI 112
Join CHI’s resident Pit Master, Chef Bill Twaler, for this class designed to transform the way you think about barbecue ribs. In this course, Chef Twaler will teach you how to smoke intensely flavorful beef short ribs to ensure you make the most of an expensive cut of meat. You’ll also learn how to use the 3-2-1 method for slow cooking beef back ribs from the ribeye section of the cow and what to watch for if you’re cooking Texas-style beef plate ribs.
During class, you’ll produce rubs, sauces and side dishes to complement the smoky, flavorful beef ribs you prepare over the course of six hours. Register to wow your family with an unexpected and impressive meal as the weather warms up for grilling season!
One rack of beef back ribs per person
One meaty short rib per person (approximately one pound)
Rubs, sauces and side dishes for a full rib dinner!
Demonstration and tasting of Texas-style “bear claw” ribs prepared by Chef Twaler
At each of CHI’s Hands-on Cooking Classes, you’ll enter Greenville Tech’s gleaming new commercial kitchen to be a culinary student for the day. Certified Executive Chef Bill Twaler has more than two decades of experience as a culinary educator and will help you become a stronger cook while enjoying your time in the kitchen. Hone your knives and your skills to become more proficient and efficient as you cook dinner for your family, impress your friends at the grill, or bake sweet treats with coworkers.
Each Hands-on Cooking Class includes the following:
Put on an apron, learn a new skill and cook something delicious at CHI!
POLICIES AND PROCEDURES
Call us at to see if you qualify for a discount on this course.
|Course Fee (Basic)||Registration fee||$ 149.00|
CHI 112Truist Culinary & Hospitality Innovation Center 112 Greenville Technical College 556 Perry Ave. Suite B114 Greenville SC 29611
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:
|04/10/2021||Saturday||9 AM to 3 PM||CHI 112|