It is never too late to learn new things.
When you start with incredible seafood, it’s not hard to make it shine… but the right cooking methods open the door to endless improvisation and innovation. This technique-driven hands-on class will pay equal attention to the classics—like lemony, brown butter-y meunière—and to new tricks you can keep up your sleeve, like the world’s easiest/most impressive make-ahead appetizer (hint: it involves Cajun caviar) and a clever reimagining of ceviche. No matter your confidence level with fish cookery, you’ll fine-tune your culinary intuition and learn how to spin Louisiana’s amazing seafood into chef-caliber dishes year-round.
Tickets: $130 | Buy yours here.
Chef Jason Goodenough picked up a degree in Economics before his career took him into kitchens. He enrolled in the Culinary Institute of America in Hyde Park, NY, and traveled extensively to work under chefs such as Georges Perrier and Iron Chef Masaharu Morimoto — defining experiences in his career. After he made the leap to New Orleans, he joined Emeril’s NOLA in the French Quarter while honing his craft as a private chef. Naturally, the city inspired him and captured his complete devotion. In 2014, when he opened Carrollton Market as chef-owner, he created a space to bring to life his aesthetic of ingredient-driven, world-class contemporary Southern cuisine. To date, Carrollton Market remains a beloved, intimate neighborhood institution.
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