LEARN ADVANCED COOKING TECHNIQUES FOR THE KITCHEN AND THE BAR
The Betony Simplicity course will introduce you to the advanced cooking techniques and integrative restaurant practices of Betony, a Modern American restaurant in New York City.
Executive Chef Bryce Shuman and General Manager Eamon Rockey will teach you advanced techniques for the bar and the kitchen, and demonstrate how to make some of their favorite recipes. This online, self-guided course is designed for professionals and enthusiasts alike.
IN THIS ONLINE COURSE, YOU WILL LEARN:
- Advanced cooking techniques such as blanching and blending, fermentation, emulsification, clarification, dehydration and refining
- Nine innovative recipes for the kitchen and the bar
- How to align core values with restaurant practices
- Techniques used by Betony’s leaders to elevate the presentation and creation of some of the restaurant’s signature dishes
ABOUT THE INSTRUCTORS
Bryce Shuman is the Executive Chef of Betony. He is a graduate of the California Culinary Academy, and has worked in a variety of kitchens in the U.S., including Wolfgang Puck’s Postrio, Rubicon and Eleven Madison Park. Outside of Betony, Bryce’s hobbies include blues guitar and taking shots with his Polaroid Reporter SE.
Eamon Rockey is the General Manager of Betony. He attended the Culinary Institute of America in Hyde Park, where he focused on the service side of the hospitality business. For the past 10 years, he has worked his way up in dining rooms at acclaimed restaurants such as Gilt, Eleven Madison Park, Atera, and Aska.