Master the Art of Butchery in Berkeley with Chef Mat

Duration

3 hours

Location

Oakland Kitchen - 6506 San Pablo Ave, Oakland, CA 94608

Summary

Butchery is not only a lot of fun, but an essential skill for chefs and home cooks alike. Learning how to fabricate your own cuts of meat won't just save you money but will also give you more flexibility to source the products you want and allow for greater creativity in the kitchen. Each student will be breaking down their own whole chicken into various common cuts and pieces, as well as learning how to carve a cooked bird, tie a roast, filet a fish, & more!

Class Curriculum

• Whole Chicken Butchery
• How to tie a Roast
• Carving a Roasted Chicken (Demo Only)
• Filleting a Fish (Demo Only)
• Learning to vacuum seal your meats

*At the end of class, each student will be able to take home 1 whole cut chicken and 1 individual pork roast, all vacuum sealed and ready to either be cooked or put in your freezer for future use.

Menu

• Chef's Choice Picnic: The chef will prepare a meal for the students to eat in class.

Class Format:

Each class will begin with a lecture from the chef about the day’s theme and recipes. After this introduction, the group will break up into smaller teams, and start working on the recipes in the class menu. A snack will be served at the beginning of class, and you will be eating the dishes you make at the end of class. You are welcome to eat as much as you’d like in class, though unfortunately, our zoning permit does not allow us to have students take food home.

What to wear/bring to class:

• Close toed shoes are mandatory. High heels, open toed shoes, sandals, flip flops are NOT allowed in the kitchen. • Shoulder-length hair or longer needs to be worn back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. • Feel free to bring a favorite apron or a knife you want to practice with but know that we will supply aprons and all the tools you need for use during class.

Allergies:

Please take a look at the class menu. If you think you might be allergic to anything on the menu, please indicate it on your class registration and if you have a concern, get in touch and we can double check the ingredient list classes@kitchenonfire.com.

Wine and Beer:

We whole-heartedly invite class participants (who are 21 and older) to bring any wine or beer they would like to enjoy during class for personal consumption. Kitchen on Fire employees cannot open or serve beverages you bring into the kitchen. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class.

Chef's Bio:

Growing up in a family full of chefs and caterers in New Jersey, Mat Wertlieb has felt at home in a kitchen since childhood. He first fell in love with the unique culinary scene of the Bay Area while working an externship at One Market Restaurant in 2000. After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather. Trips to Italy and the Middle East furthered his exposure and passion for the various cuisines of the world. Chef Mat works full-time teaching classes with the Kitchen on Fire team including his own guest chef classes, the 12-Week Basics Series, Knife Skills and private events.

Happy Cooking!