Hors d'Oeuvre Boot Camp | Culinary Institute of America (CIA) | Food & Wine | Hudson Valley; Chronogram

Food & Wine

Hors d'Oeuvre Boot Camp

When: May 22, 2 p.m. 2013

2-day course. Learn the basic principles necessary to create hot and cold hors d’oeuvre, practice creative garnishing, plating, and presentation techniques. Also learn how to select the best hors d’oeuvre for your party and how much to prepare.

Price: $895

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