On Mar 6, Marc Frederic, a British butchery and charcuterie expert, will teach two classes at Issaya Cooking Studio.

 

The morning class (11am-14pm) will focus on how to make chacuterie products such as salami, chorizo amd Cumberland sausages with raw ingredients from Joe Slone, while the afternoon class (3-6pm), co-sponsored by Central Food Hall, will focus on preparation of poultry dishes like galantines, chicken cushions, chicken lollipops and chiken supreme.

 

Frederic learnt his sausage trade in Germany and studied charcuterie in France. The so-called 'Sausage Doctor' also travels the world to fix sausage and sausage business problem. 

 

Each class costs B3,000. Part of the proceeds goes to Khun Noy's Sustainable Village Farm in Khon Kaen.