In this introductory class you will learn the basics about charcuterie and will be able to answer questions such as: what is "Charcuterie"? Where does it come from and its history? How to buy and where to find? How to pair? How to create "The perfect Charcuterie plate". This class will be lead by our in-house chef Charcutier Nicolas Rafa.
Born and raised in Paris, Nicolas Rafa began his culinary journey in charcuterie at 14 years old as an apprentice. From there, he attended Gregoire Ferrandi, known as the premiere culinary school in France. After graduation, Rafa accepted a job under Gilles Verot, one of the most talented and esteemed French Charcutier honing his skills until moving To New York as a Charcutier Sous Chef at Daniel Boulud, then Head Charcutier at Rotisserie Georgette before joining Le District.
TICKETS - $35