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Cuisine U’s new Fermentation and AFresh class will be held at Ignite Foodservice in Denver on May 2nd and May 3rd.. This class is for both Chefs and Mixologists.

This class is design to show F&B departments how to reduce their F&B costs, and how to create unique signature items in your kitchens.

Learn how to create marinates in minutes instead of hours. How to infuse proteins with marinades in 20 minutes, instead of hours or overnight.

Mixologists will learn how to make house made tinctures, bitters, & limoncello in 20 minutes, instead of 2 to 3 weeks.

Chefs will learn how to take trimmings, rinds, peels and skins from meat, seafood, fruit, and vegetables that are normally discarded and create edible items to lower your food cost and much more.

We will show chefs how to take the small amounts of beers, spirits and wines that are normally discarded and convert them into new items for their kitchen and bar.

Learn how to do use cold infusion to obtain greater concentration and intensify liquids, while maintaining fresh flavors, colors and aromas.

Learn new uses for your holding cabinets and combi ovens.

Spots are limited for this class.

Feel free to forward this information out to your members. If any of them have any questions they can contact me directly.

If seven (7) members of your chapter sign up for this two day class, I will offer a special ACF price of $595.00 per person. Regular class price: $750.00.

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