Are you nervous
Are you nervous about preparing seafood? Don’t know how or where to buy it? Love calamari, but have no idea how to clean it?
In this class, you will learn:
- The hows and whys of choosing and preparing fresh, wild, and sustainable seafood
- How to choose local, seasonal seafood from sources committed to viability
- How fishing methods impact the viability of wild seafood and how fish farming is evolving
- How to fillet a whole halibut
- How to clean and braise squid, steam mussels, pan-sear shrimp, steam a whole fish, and prepare halibut en papillote
The class will culminate with a seafood feast, where you will get to try all the delicious dishes you have prepared!
About Our Chefs:
Chef Jacquelyn Buchanan is the Culinary Program Director at Bauman College. She has worked for over 30 years in the Bay Area culinary world in many diverse roles, such as executive chef, culinary program director, and even as a vineyard and winery owner. Her passion for seafood grew out of her first role as executive chef at Hayes Street Grill, the iconic San Francisco restaurant that was one of the first to embrace sustainable, local, ingredient-driven cuisine.
Chef Rosie Ueng is the Nutrition Program Director at Bauman College. Her background in science and nutrition combined with her experience in commercial kitchens, as a professional caterer, and a culinary instructor bring a rich and unique perspective to the classroom. Rosie specializes in traditional cuisines from around the world, focusing on the use of technique to build flavor and bring out the best in ingredients. Rosie holds a B.A. in Biochemistry from UC Berkeley and an M.S. from Hawthorn University in Holistic Nutrition.
(Saturday) 11:00 am - 2:00 pm
1007 University Ave, Berkeley, CA 94710