Essential Poultry Skills: Butchery and Cooking Techniques *In-Person* *NEW*

Build confidence with one of the most versatile proteins in the kitchen in this hands-on poultry skills class. Students will learn how to break down a whole chicken using professional techniques, gaining essential knife skills while understanding poultry anatomy, proper storage, and yield. The instructor will guide students through halving and quartering a chicken, separating legs and thighs, and removing wings. Recipes include pan-roasted chicken thighs and crispy chicken wings, with a demonstration on how to start a flavorful homemade chicken stock. Students will leave with practical skills that make everyday cooking more efficient and economical. Instructor: John Peredina

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Instructor

Chef John Peredina is a celebrated culinary expert known for his innovative approach to classic cuisine. Chef John served for many years as a Corporate Chef for Hilton Hotels and as the Executive Chef and Culinary Director of SelfUp Boston and SelfUp Manhattan, New York City, where he designed and led immersive cooking experiences for diverse audiences. Today, Chef John owns Beachmont Catering, where he brings his culinary expertise to weddings, events, and private functions, and is the creative force behind ChefCraft Cooking Classes, where he leads students through hands-on, flavorful, and educational experiences. Chef John has earned well over 300 five-star reviews on Google and Yelp for his dynamic teaching style, culinary creativity, and warm, approachable presence in the kitchen. Beyond his work in the kitchen, Chef John has been featured in television segments and culinary events, where his expertise has made him a sought-after culinary instructor.