Great Bay Community College is offering a series of culinary workshops

Great Bay Community College is offering a series of culinary workshops, each taught by Chef Instructor Jerome Picca, throughout the spring semester. The stand-alone workshops will run from 5:30-9:00PM on Thursdays in March and April, and each will be dedicated to an individual culinary specialty useful to people who love to cook and entertain.
 
Students will learn kitchen tips and skills from one of New England’s most celebrated and entrepreneurial chefs. Chef Picca is a Culinary Institute of America graduate with experience as a chef and owner, in catering and event creation, culinary management and consulting, and education and mentoring. He has owned multiple restaurants, taught at the Culinary School of Washington D.C., and appeared on the Food Network and in numerous high-profile culinary publications and mainstream media outlets.
 
He teaches at the Cambridge School of Culinary Arts and recently joined Great Bay as a chef-instructor in the Culinary Arts & Sustainable Foodways program.
 
Topics include Soups, Stocks & Sauces (March 5); Hors d'oeuvres March 12); Poultry and Egg Cookery (March 19); Creative Meat: Vegetable & Grain Cookery (March 26); Homemade Pasta and Pasta Dinners (April 2); Seafood Cookery at its Finest (April 9); Basics of Bread Making (April 16); and Regions of France (April 30). Great Bay will provide knives, cutting boards, towels, aprons, kitchen supplies, and ingredients.
 
For information and details about cost and registration, visit:
 
https://gbcc.coursestorm.com/category/culinary-cooking-workshops