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Article: Consumers learn to cook fish in hands-on setting: chef Eric Jenkins' students then dine on the seafood they've learned to prepare.(Seafood Star)
- Article from:
- Seafood Business
- Article date:
- September 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Oregon can boast of some of the most experienced home seafood cooks in the country, thanks to the educational philosophy of Eric Jenkins, chef at the Duncan Law Seafood Consumer Center in Astoria, Ore.
Jenkins teaches approximately 40 seafood-cooking classes at the center throughout the year, each on a different topic. Classes feature either one species of seafood or focus on a particular type of cuisine, such as Creole, Moroccan, Turkish or Spanish.
The classes have become so popular that once an entire year's schedule of classes is announced in January, they are almost fully booked by mid-March. Jenkins has to limit each session to 12 people.
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