skip to main content

    Culinary Seafood and Sustainability

    Tuesday, February 19, 2019 at 08:30 AM until 01:00 PM

    Cuisinart Center for Culinary Excellence
    333 Shipyard Street
    Providence, RI 02905
    United States

    Collaborative workshop on optimizing marketability of alternative marine species for sustainable harvesting practices.

    This event will include lab observations and a tour of our facilities, so appropriate dress is recommended. Chef Whites ad non-slip shoes that cover the toe and heel are preferred. Sleeves that cover the upper arm and full length pants that reach the ankle are required. Open toes shoes or sandals will not be permitted in the kitchen.
    Please enter all information carefully.  Items marked with an asterisk (*) are required.
    Mailing Address*

    Would you like to be added to our mailing list and receive information about JWU?*