This 4-day class expands upon the popular 2-day version with the addition of more types of fish varieties that support a healthier, more sustainable lifestyle.

You will work with flat and round fish, crustaceans, mollusks, and cephalopods.

You will learn about butchering and food preparations such as gravlax, ceviche, and sashimi.

Guest chef Christopher Muller, former culinary director at three Michelin­-starred Le Bernardin in New York City, will show you what it takes to prepare specific dishes using a variety of cooking methods, discover preparations from Spain, France, and China, including serious traditional preparations of the accompaniments that make these cuisines delicious.

This class expands on basic techniques of the 2-day version for a more advanced look at seafood preparation.