One Day Basics for Better and Safer Cooking 9/23/17
Saturday September 23rd, 2017
248 Spring Street, West Roxbury, MA 02312 (parking available)
Enjoy a one day class to learn:
Knife Skills & Maintenance
Safe Food Storage for Perishables
Internal Temperature Codes for Protein
And more cooking skills
Hands on Learning
Coffee and light lunch served
Ages: 14 years old and over
Joe Murphy: co-Founder of the Chefs Table Foundation, Joe attended Boston College, the Metropolitan College of Culinary Arts of Boston University, and the French Culinary Institute in Soho, Manhattan, New York. His career path positioned him to develop strong skills in sales management, product development, creative process and critical thinking. Joe’s work experience has placed him in a position to bring a diversified bundle of knowledge to the Chefs Table Foundation.
Chef Chris Faison: originally from New Jersey, Chris is a Johnson and Wales graduate. He earned his Masters in Education from Northeastern University. Formerly the executive Sous Chef at Harvard Business School, Faison has worked for high-end and well-established restaurants. He appears on the Chefs Table Foundation’s “Vegetarian Spice” show where he creates menus and instructs. Faison says, “I would say my style of cooking would be Southern infused with Asian cuisine. I like the smokiness of the Southern food mixed with the sweet-and-sour of the Asian cuisine”.
$89 per person
Please contact Carol O’Connor for tickets:
Tickets can also be purchased via paypal: