Chef Pascal is also a butcher by trade. By combining butchering and cooking, Chef Pascal has the best of both worlds. Knowing where the meat comes from on the animal allows him to choose the best cooking technique. We will be cooking Duck a l`Orange, Tournedos of Filet Mignon Bordelaise, Rack of Lamb, and Pork Chops. Chef will demonstrate how to cook every recipe perfectly so you can wow your friends and family. Bring to class: apron, dishtowel, paring and chef knife, nonstick pan and take home container.