Instructor: Chef George Albiez, CEC. Learning to prepare fish is the most requested subject for our class schedule. Tonight we will watch as chef George goes from whole fish to fillets in a demonstration of fish cutting. He will then prepare fish in a variety of methods and styles, including Baked Red Snapper with Creole Sauce, Seared tuna with Balsamic Apricot Glaze, Sauteed Tilapia with Meuniere Sauce, and Trout with Tropical Fruit Salsa. Chef Albiez, a Certified Executive Chef of the American Culinary Federation, is an honors graduate of the Cooking and Hospitality Institute of Chicago. He is currently an instructor of Culinary Arts at Ivy Tech and has owned and operated a catering Business, Culinary Creations for the past ten years. Class level: beginner. Class style: demonstration.

Product Code: cc0917