Please note prices are subject to change.
Meets: FRIDAY from 5:30 PM to 9:00 PM SATURDAY 9:00AM-12:30PM
Location: CHI 112
Some say that tasting Texas-style brisket for the first time is a life-changing experience. Join us to see for yourself as you learn the ins and outs of brisket BBQ cookery. In this two-day course, we will teach you techniques for making the fire, tending to it throughout the long cook, and holding it until you're ready to eat. We will also produce delicious BBQ sauces, side dishes that feature favorites like "burnt ends," and dessert.
NOTE: This class takes place over the course of TWO DAYS. Start the process with Chef Bill on Friday night and then finish with another session on Saturday morning.
At each Hands-on Cooking Class, you’ll enter our 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 with us at CHI!
No special attire is needed. Dress comfortably in casual attire.
Kitchen—Hands-on Cooking Classes
ABOUT YOUR INSTRUCTOR
Bill Twaler, Certified Executive Chef (CEC)
Masters of Science in Education from the University of Kansas
Bachelor of Science in Food Service Management and Associate Degree in Culinary Arts from 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:
Masks are required for all college visitors, students and employees. Please do not bring extra guests. For updated information, please check reopening plans and guidelines to the college’s response to COVID-19.
|Course Fee (Basic)||Registration Fee||$ 119.00|
CHI 112Truist Culinary & Hospitality Innovation Center 112 Greenville Technical College 556 Perry Ave. Suite B114 Greenville SC 29611
|12/11/2020||Friday||5:30 PM to 9 PM||CHI 112|