Intensive immersion into the ingredients, cooking styles, and preparation of elemental dishes from the Cuisine of Bordeaux, France.
Bordeaux is a port city on the river Garonne in the Gironde department in SouthWestern France. Its cuisine is world-renowned and many international surveys of the foods of France have crowned Bordeaux the best place to eat in France ahead of cities generally considered to be the gastronomic hubs of French cuisine: Paris and Lyon. Known internationally for its world-class wine, come and explore its world-class cuisine with a Bordelaise chef.
About Chef Eric Pellizzari CEC CCE AAC
The Chef was born and raised in the southwest of France, Bordeaux, and the Gascony is his root. His grandparents were both French and Italian descendants. He Grew up in the Aquitaine and attended college in the “Landes” in Capbreton. It was here where he was taught and inspired by the taste of the southwest of France. Early in his career, he worked in Aire Sur Adour at the Hotel du Commerce and in Dax at the Hotel Richelieu. Both with a great knowledge of the “cuisine du terroir”. Being a culinary and pastry educator at CINY for nearly 12 years allows him to share and continue to practice the cuisine of his region in many different ways. From confit de canard, foie gras, canel? and escargot à la bordelaise, his students and colleagues often get to savor the taste of his cuisine.
The course is suitable for:
- Established professionals and restaurant owners who want to deepen their knowledge of specific world cuisines;
- Graduates of culinary arts programs with an elementary knowledge of ingredients and techniques looking to expand on learnings not often covered in traditional culinary curricula
- Food lovers, gourmands, and entrepreneurs with modest cooking skills looking to enter the world of global cuisine, in an environment presented by one of the top culinary schools in the country
- Understand and indigenous cuisine and philosophy taught by someone born into that environment
- The Philosophy of the cuisine of Bordeaux and the effects of geography on the cuisine
- Technical overview of raw ingredients and techniques
- Featured Dishes
- Escargots a la bordelaise
- Anguille persill?e
- Entrecote à l’echalotte
- Garbure Landaise.
- Confit de canard, Pomme Sarladaise
- Magret de canard sauce au poivre
- Grenier du Medoc
- Salade Landaise.
- Crepinette à la truffe, avec ses huitres
- Foie gras
- Caneles de Bordeaux
- Macarons de Saint Emillion
- Lamproie sauce Bordelaise
- Civet de Lievre au chocolat et au prunau
- Gratton de Lormont
- Le millas de Bazas
Course Focus: An exploration of cuisine with learning achieved by hands-on application of skills and techniques and the development of a cuisine-specific flavor vocabulary achieved through taste and discussion.
Teaching methods: The course is mainly practical and includes individual and group instruction.
Learning Tools: Each participant will receive educational tools, in reference to the course material, containing both theoretical information, as well as recipes.
1 day of 7 hours
- Saturday, May 15, 9 AM-4 PM
Certificate Presentation: At the end of the course, CINY will provide all participants with a certificate of attendance and completion. The course is eligible for CEH credit from the American Culinary Federation.
The price includes:
- Qualified instructor
- Fully-equipped classrooms/laboratories
- Laboratory assistant
- Tastings of prepared dishes & coffee/beverages in the lab throughout the course
Maximum attendance per class/lab: 15 students
Address: The Culinary Arts Center at the Culinary Institute of New York at Monroe College, 434 Main Street, New Rochelle, NY.
A full chef uniform is required to attend all classes (jacket, trousers, hat, and shoes); the School’s branded uniforms are available to purchase on request.
Tools will be available for the required dishes. Participants are encouraged to bring their basic knife roll if they are more comfortable using their own tools.
Date: May 15, 2021 09:00 AM - 04:00 PM
Registration closes on May 14, 2021 12:00 PM