ASIAN FUSION

This is one of the classes that I’m most excited about over the next few months. Asian flavors and techniques are as widely used in modern professional kitchens today as classic French. Chefs have been looking to Japan more then anywhere for inspiration over the past decade. Their flavors are clean and the ingredients are pristine. Many also remain less familiar to home cooks. This class will really expand your comfort zone in the kitchen. With sauces, dressing and broths using sesame, soy, ginger, Chinese five spice and more. We’ll work with udon, miso, incredible head-on shrimp, Kurobuta pork tenderloin to mention a few.