Culinary 101: Fabricating a Whole Beef Tenderloin (Demo/Tasting)

Please note prices are subject to change.

Number: 201XCHI57701

Dates:December 15, 2020 Other Dates

Meets: Tu from 6:00 PM to 8:00 PM

Location: CHI 102

Cost: $45.00

OR

Fascinated by the skilled work of professional butchers? Find out how restaurant chefs fabricate whole beef tenderloins to produce mouthwatering steaks, roasts, stews and sandwiches. If you have ambitious plans for your holiday menu this year, join us to taste and learn about everything from the Chateaubriand to the tips and the chain.



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
  • Tea and water
  • An informational packet with all the recipes, tips and techniques covered during the demonstration

Come learn and taste at CHI!



DRESS CODE:

Classroom
No special attire is needed. Dress comfortably in casual attire.

Studio—Demonstration & Tasting Classes
No special attire is needed. Dress comfortably in casual attire.

Kitchen—Hands-on Cooking Classes

  • Closed-toe non-slip shoes
  • Appropriate attire includes long pants and clothing that is neither flammable nor excessively loose.
  • Participants should be able to stand for an extended period of time.
  • If you choose, you may bring your own knives, safely wrapped in a thick towel or encased in a knife kit. Please wash and sanitize your knives thoroughly before you leave your home and again when you arrive.
  • Aprons will be provided for use during class.
  • Each participant will receive a CHI T-shirt to take home or wear during class.

COVID-19
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.

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:

  • 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
Fee: $45.00

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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