Methods of fish cookery is a class that incorporates the steaming, frying, grilling, sautéing and even a little blackening to kick things up a notch! We will touch on Manhattan Clam Chowder, Steamed Mussels Marniere, Dungeness Crab Cakes, Prosciutto wrapped Halibut, a Salt Crusted Sea Bass and Grilled Swordfish in a Porcini Crust and mushroom mélange. The main focus being on technique and a few simple traditional and eclectic sauces that can garnish or accompany the items that are covered in this class. You will learn the tricks to spectacular fish entrees and appetizers in our hands-on program. Chef Peter, a full time instructor at PCI, has worked and taught in the culinary industry for over 25 years; he has won many awards and accolades in hot food competitions as well as ice carving.

The Professional Culinary Institutes hands-on Hobby Classes are where you will learn to cook like the pros in the most fun and exciting amateur cooking program in the Bay Area. Each class begins with a detailed demonstration by our expert staff.  Then in one of our state-of-the-art professional pastry or culinary kitchens you will be given hands on instruction from our world class Chef Instructors. Not only will you advance your cooking techniques and culinary knowledge, you will also get to enjoy the delicious fruits of your labor. You will be given a souvenir apron and packet of recipes from the day.  Classes fill quickly so make your reservations at 408-370-9190

You can check out other great classes that the Professional Culinary Institute offers at:

   http://www.pcichef.com/hobbyschedule.html