Chef Shawn will be presenting “Simple & Easy” plate presentations. This will include menu ideas to appeal to today’s chefs and institutions facing modern day staffing issues. There will be an emphasis on value-add portion control with both meat and seafood, allowing chefs more time to spend on dish creation.
Learn about Texas Barbecue from pit master Chef John Slotts. Including barbecue mise en place preparation, a detailed look at brisket, trimming, carving, and a display of barbecue sauces. Tasting to follow.