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Chef Brian Polcyn•US
•$$$$
Learn Charcuterie and whole-hog butchery from a master.Chef Brian Polcyn is a renowned Detroit-based Chef, restauranteur, and culinary professor at Schoolcraft College, one of the top culinary programs in the country. He is author of 3 books on charcuterie and butchery the most popular being, "Charcuterie: The Craft of Salting, Smoking, and Curing". A fourth with his co-author, Michael Ruhlman, is nearing completion.This is a two-day intensive course. Chef Brian will begin with a whole-animal...More
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