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 Bordelaise chef, Eric Pellizzari CEC, CCE, AAC.
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 the 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