BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//American Culinary Federation//NONSGML Events//EN
BEGIN:VEVENT
UID:acf-event-WE_REG_12-S_WKSHP05@acfchefs.org
DTSTAMP:20120306T153834Z
DTSTART:20120311T080000
DTEND:20120311T100000
SUMMARY:ACF Hands-On Workshop: Asian Cooking & Fabrication Techniques
LOCATION:John Ascuaga’s Nugget Hotel Resort, Sparks, NV
DESCRIPTION:Join Chef Sy as he discusses the different cooking philosophies and techniques between Western and Chinese cooking. During the 2 hour session, he will be demonstrating Chinese fabrication skills and various methods of marinating and cooking the different parts of the chicken. He will also include discussions of oil versus water blanching, sauces, stir-fry techniques, plating and presentation. Knives for this session offered courtesy of Master Grade Cutlery. Sauces provided by Lee Kum Kee Sauce. \n  Presented by:  Bill Sy, CEC, AAC,  Academic Director, The International Culinary School at The Art Institute of Tucson  \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on May 25, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=WE_REG_12 for updates.
END:VEVENT
END:VCALENDAR