Whole Hog Butchering” by Patrick Heuberger

Chef Patrick Heuberger is definitely not one to be a jack of all trades. With almost 25 years of experience in the culinary odyssey, Chef Heuberger has aced the traditional art of charcuterie and cold cuts. Devour in the widely celebrated global trend in the culinary scene with Chef Heuberger as he serves up a gutsy demonstration of Nose to Tail approach.

Date: 02 April 2016

Time: 3:00 pm - 6:00 pm

Venue: ToTT Store

Pricing: $98+ (50% discount for OSAC International College students)

Interested participants have to register through us at reservations@worldgourmetsummit.com to be able to enjoy the available discount. These discounts are not available if you book through CHOPE online.

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