$80.00
This course provides a comprehensive study of grilling as applied to seafood, emphasizing both traditional and contemporary culinary practices. Participans will explore the science of heat transfer, flavor development, and texture preservation while mastering the preparation of fish and shellfish on the grill. Instruction will highlight marinades, seasoning strategies, and regional grilling traditions, with attention to sustainability and responsible sourcing of seafood.
This course is intended for culinary students, professional chefs, and food enthusiasts seeking to expand their expertise in seafood preparation and grilling techniques.
Upon completion, participants will demonstrate proficiency in grilling seafood with precision, articulate the cultural significance of seafood in global cuisines, and critically assess innovations that respect tradition while advancing modern culinary practice.
Thursday July 16
From 6.00 pm till 9.00 pm
1. Grilled Jumbo Shrimps, Shatta Sauce
Garlic Mashed Potato
2. Grilled Salmon Brochette, Spinach & Coriander Sauce
Roasted Sweet Potato
