Please note prices are subject to change.
Meets: Sa from 9:00 AM to 12:30 PM
Location: CHI 112
Thank you for your interest! Unfortunately, this course is full. Please call 864-250-8800 to inquire about other course options.
Take a trip to France in springtime with this in-person course focused on the fundamental techniques that make French cooking world renowned. Join Certified Executive Chef Bill Twaler as he guides you through every step of the process for slowly cooking chicken in wine to make coq au vin—a dish in which extraordinary flavors develop from humble origins.
In this course, you’ll learn the essential techniques for braising and how to create one of the world’s great sauces. You’ll also learn how to make and pipe elegant Duchess potatoes for a side dish that threatens to steal the show. For dessert, Chef Twaler will show you how to turn cooking with wine from savory to sweet as you prepare almond-flavored financiers (mini brown butter cakes) and pair them with a luscious port wine caramel. Bon appetit!
Coq au vin
Financiers with port wine caramel
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
|Course Fee (Basic)||Registration fee||$ 99.00|
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:
|04/17/2021||Saturday||9 AM to 12:30 PM||CHI 112|