In this class we'll take a look at the more technical side of cooking as I teach you how to debone a chicken, cut your own bone-in pork chops as well as clean and portion whole beef tenderloin into filet mignon.

Join me on a trip to South America where we explore Nikkei cuisine that combines the classic dishes and techniques of Japan with the ingredients indigenous to Peru and Brazil.

This week marks the 10th anniversary of the Cayman Cookout, the Caribbean's premier culinary event, and I'm teaming up with an incredible roster of Chefs for an dinner of epic proportions. 6 chefs, 5 courses, 1 incredible evening... and it's all happening tomorrow night!