<p>Explore The<br /> Cuisine of<br /> Bordeaux, France</p>

Explore The
Cuisine of
Bordeaux, France

Explore The
Cuisine of
Bordeaux, France

Introduce Yourself

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Register for this intensive culinary opportunity

Program Overview
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 the indigenous cuisine and philosophy taught by someone born into that environment
     

Course Content:

  • The Philosophy of the cuisine of Bordeaux and the effects of geography on the cuisine
  • Technical overview of raw ingredients and techniques


Choice of 2 Schedules:

Evening Dates: Monday-Tuesday May 10-11, 6 PM -10 PM

Register for The Cuisine of Bordeaux 2 Night Evening Program and Learn More.

Weekend Dates:  Saturday, May 15, 9 am - 4 PM

Register for the Cuisine of Bordeaux 1 Day Weekend Program and Learn More. 

Fee: $300.00

 

Fill out the form or feel free to contact me directly if you have questions about
this program. 
 

Together, We Make It Happen!

Krystal Bruce
Coordinator, Continuing Education   
kbruce@monroecollege.edu

Important Information about
The Cuisine of Bordeaux class

  • 2 working evenings or 1 day weekend programs available
  • Classes meet Monday, May 10 and Tuesday, May 11, 6 PM-10 PM
  • Class meets Saturday, May 15 - 9 am - 4 PM
  • Fee is $300
  • CINY will provide a certificate of attendance and completion.
  • The course is eligible for CEH credit from the American Culinary Federation.
  • Maximum attendance per class/lab: 15 students
  • The Culinary Institute of New York at Monroe College,
  • 434 Main Street, New Rochelle, NY

Important Information about
The Cuisine of Bordeaux class

  • 2 working evenings or 1 day weekend programs available
  • Classes meet Monday, May 10 and Tuesday, May 11, 6 PM-10 PM
  • Class meets Saturday, May 15 - 9 am - 4 PM
  • Fee is $300
  • CINY will provide a certificate of attendance and completion.
  • The course is eligible for CEH credit from the American Culinary Federation.
  • Maximum attendance per class/lab: 15 students
  • The Culinary Institute of New York at Monroe College,
  • 434 Main Street, New Rochelle, NY
Cuisine