Master of the Craft with Daniel Robert
Join us on October 13th at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air to learn the craft of home bacon production taught by the Southern Food and Beverage Museum’s Curator of Meat Sciences, Dan Robert. This class will show every step involved in the production of homemade, artisanal, high-quality bacon. You will learn how to make all different types of bacon, including dry-cooked, injected and Canadian.
Cost: $65 per person ($60 for SOFAB members and $25 for culinary students with school ID). Class size is limited to 30 people, so buy your tickets early!
Admission to the Southern Food & Beverage Museum included in the ticket price. This is a hands-on class. Please dress accordingly as you will be handling meat and working with grills and smokers.
About the Chef
Our Curator of Meat Science Programming, Dan Robert was raised in a family that owned a meat processing plant, and learned the craft from a young age including the procurement of quality livestock, harvesting and processing from the cattle and hog pens to the smokehouse. After obtaining a degree in Food Science with a concentration on meat from the University of Missouri he worked for 25 years with the USDA as a food safety inspector meat grader.
Thank you to our generous sponsors!
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.