Charcuterie Reception with Fritz Sonnenschmidt
Highly respected Certified Master Chef Frederic H. "Fritz" Sonnenschmidt will share his charcuterie expertise at this public event hosted by Metropolitan Community College's Institute for Culinary Arts. Chef Sonnenshmidt will provide remarks to the group from 1-2:30, followed by an hour-long reception featuring a menu prepared by Chef Sonnenschmidt and students from the MCC Institute of Culinary Arts.
Originally intended as a way to preserve meat, today charcuterie is prepared for the flavors derived from the preservation process. One of the benefits of charcuterie- a technique that came about before refrigeration- is that it utilizes almost all parts of an animal, so that no food goes to waste.
Sonnenschmit is a noted author and television personality. The chef frequently demonstrates modern cooking applications and trends to consumers, chefs, culinary educators and students throughout the United States and around the globe. He is one of fewer than 70 chefs certified as a master by the American Culinary Federation. His book entitled "Charcuterie: Sausages/Pates/Accompaniments" represents the culmination of a lifetime's worth of knowledge. Sonnenschmidt has helped shape the careers of more than 30,000 culinary professionals as instructor, advisor and culinary dean during his 34 years at The Culinary Institute of American at Hyde Park, NY.
Metropolitan Community College, Fort Omaha Campus
Swanson Conference Center, Bldg 22 Campus Entrance at 32nd and Sorensen Parkway
Omaha, NE 68103
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|