taught by Brian Polcyn
Cuisine University has held classes in many US cities the past two years. Many of the top chefs in each city were in attendance, including chefs from TV shows such as Hell’s Kitchen. Taste, Chopped and Top Chef. Plus, nationally known chefs such as David Burke, Morimoto, Michael White, Emeril, Bradley Ogden, Michael Tusk, Kevin Rathbun, Tim Keating and Scott Hunnel of Disney World, Kent Rathbun, George Fistrovich of Ritz Carlton, Naples, Dean Fearing, Greg/Gabrielle Denton, Michael Schwartz, Norm Van Aken, Anne Quatrano, Gerry Klaskala, Linton Hopkins and others have sent chefs to our classes.
CUISINE UNIVERSITY’S ONE OR TWO DAY CLASS INCLUDES THE FOLLOWING:
Whole Hog Butchery • Both USDA & European/Seam Butchery • Sausage making techniques • Proper use of Salt • Fermentation • Whole Muscle Cure • Ground Dry Cure • Uses of Salt, Nitrites and Nitrates • Numerous stories of Chef Polcyn’s travels to Italy & Spain * Pork products to take with you • Wine/Spirit or Beer Tastings w/Charcuterie • Breakfast and More.
Our one and two day class is a compressed version of Chef Polcyn’s six (6) week charcuterie class that he has taught for the last 18 years at Schoolcraft Culinary School in Livonia, Michigan. During the two day class we make 22/23 items such as, Cotechino, Mortadella, Porchetta di Testa, Zampone and many other items out of Chef Polcyn’s two books.
CURED CUISINE CLASS INCLUDES:
• Class is a one (1) or two (2) day charcuterie and butchery class. See Curriculum PDFs above for more information.
• Charcuterie items for those who have the ability to cure them will be handed out at the end of the class.
• Wine, Spirit and/or Beer pairings and Q & A session at the end of each day.