Minimum Effort, Maximum Results!

Searing is done with minimal amounts of fat over high heat. Searing foods gives them a brown, caramelized outside, while not cooking the interior fully. Fish would be a great example, crispy skin and delicate tender inside.

At The Spaulding School of Cuisine, we have brought together professionals that will teach you the art of searing a good seared crust on a piece of protein, which can pretty much make or break a meal!

Classes are conducted one on one as well as in groups depending on community desire.

Contact us today to learn the perfect technique for the perfect Sear! Book Today

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