Meat at NAIT
Meat at NAIT
June 15, 16, 17, 18, 2015
NAIT School of Hospitality and Culinary Arts
Don’t miss this outstanding opportunity for hands-on professional development. MEAT @ NAIT is a three day workshop addressing the rising interest in Charcuterie. The center of this seminar/workshop is fermented and fresh sausages with a focus on quality in the production of wholesome artisanal meat items. This short intense course is designed for both the professional and amateur connoisseur of sausage making. It employs the use of modern equipment while passing on the simplest of methods in the selection of raw products, handling, production, and storage of fermented and fresh sausage.
You will learn and practice techniques with Karsten Schellhas, a 4th Generation German Master Butcher & Sausage Maker, European Trained Chef and Holistic Nutritionist.
Three days of learning and fellowship:
Attendees will participate in a variety of seminars, ensuring a memorable, in-depth learning experience. Ample time is built in for demonstration, discussion, hands-on practice and questions. All workshops are conducted in the spacious, high-tech meat laboratories on NAIT’s main campus. Included meals provide participants even more time to network, share experiences and learn from each other.Schedule of Events:
|Monday June 15||4:00-7:00pm||Meat and Greet-Ernests Dining Room|
|Tues/Wed/Thurs June 16-18||7:30 am||Breakfast|
|Tues/Wed/Thurs June 16-18||8:00-4:00 pm||Seminars- lunch / breaks included|
|Tues/Wed June 16-17||4:30 pm||Dinner at Ernests|
|Thursday June 18||4:00 pm||Course conclusion, participants depart|
Registration cost includes workshops and all related materials, daily parking, and all meals (3 breakfasts, 3 lunches, and 2 dinners, all in Ernest's).
- Register Now - registration is on a first-come-first-served basis; register early to guarantee your space.
We look forward to welcoming you.
Call Daniel Westgeest
Program Chair - Professional Meat Cutting & Merchandising
School of Hospitality & Culinary Arts
P 780.471.8692 C 780.919.0878 F 780.741.8914 E firstname.lastname@example.org