- Join Stratford University as we bring you into the world of the latest culinary trend: Snout-to-Tail cooking. Chef Instructor Hugh Cossard, a third generation French Charcutier, will demonstrate how to butcher a whole hog and how to use many of the cuts in various tasty preparations. This class is suitable for industry professionals as well as amateur chefs.
- Chef Cossard, is an area expert in butchery and retail foodservice marketing. He learned his craft as an apprentice at his family's shop in France. He has spent decades in the United States working for such world class organizations as Balducci's, Whole Foods, as well as in various independent restaurants in the Mid-Atlantic. He is a student favorite at Stratford for his great technique, boundless energy, and warm friendly teaching style. He was recently quoted in a Washington Post article about Charcuterie education in the U.S.
- The class includes light refreshments and a Stratford University Thank You gift.
