- Hands on class with chef André Bedouret.
Last month a loyal Disher asked if there was a butchering class offered in Dallas. Today comes word that Milestone Culinary Arts is presenting Beginning Charcuterie with chef André Bedouret on Sunday, April 18 from 9:30 a.m. until 2 p.m. The cost is $99. Register here. Jump for joy and more details.
Charcuterie is a French culinary art that dates back to at least the 15th century. It refers to the products, particularly pork, which are made and sold in a delicatessen-style shop – also called a Charcuterie.
These processes were developed largely to preserve meat before the advent of refrigeration.
Today, it’s all about flavor and texture.
In this class you’ll learn the art of wet and dry cures. You’ll learn to use salt, sugar, dextrose and other products in your curing, and he’ll debunk the myths and fears over nitrates and nitrites.
And with this interactive class you’ll also learn to make:
Chef Andre’s No-Smoker Apple Smoked Chicken
Deer Sausage
Duck Confit
Pancetta
Salmon, Shrimp and Scallops Terrine
Wild Duck and Pheasant Pate
Baby Back Ribs
9:30 a.m. to 2 p.m.
Sunday, April 18
$99
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Chef André Bedouret, W.M.C.S.
“His knowledge is phenomenal,” said one of Chef Andre’s recent students.
And the praise keeps pouring in:
“Highly recommend. .. Very knowledgable, funny – and great food.”
“Good job of satisfying different levels of knowledge.”
“Great chef. Lots of Fun. Real Personality.”
“His style is wonderful, his enthusiasm is contagious!!!”
“Incredible.”
Born and raised in the Pyrenees region of Southwestern France, André got his start as a 13-year-old apprentice at the Auberge du Panache Blanc. He worked at a 3-star restaurant “La Caravelle”, before fulfilling his military service in Trier, West Germany.
Paris was the next stop and “Laurent’s” was the place for more classical training. After a few years, Andre started globe trotting with stops in Spain, Switzerland, the Caribbean and finally, the United States.
Chef André worked premier hotels in San Francisco, Chicago, and Minneapolis before settling in Dallas. Most recently, he served as Executive Chef at the Faculty Club at U.T. Southwestern.
Chef André is devoted to helping develop talent in the culinary field. He is an active member of the American Culinary Federation, the Chaine des Rotisseurs and the World Master Chefs Society. He has advised and judged culinary competitions in the USA, Canada, England and Sweden.
Chef André will share with you much more than recipes. You’ll get the tips and secrets gleaned over a lifetime as a food lover and chef. And after a day in the kitchen with Chef Andre, you’ll have the knowledge to create culinary delights that will get you rave reviews, too!
