Romeo Baudouin is a master charcutier and Head Chef at Woollahra's multi-award-winning fine butchery Victor Churchill. Romeo will take the group through a discussion of the traditional French art of charcuterie and a hands-on session of making sausages, which will be shared at lunch.
Details
A native Frenchman, Romeo has over 18 years’ experience in the fine butchery. He originally trained in France, produced the charcuterie for Harrod’s in London and has worked in three-star restaurants including Marco Pierre White’s Mirrabelle in London and at Guillaume at Bennelong in the Sydney Opera House. He was Head Chef at GPO Restaurants and Bars and has owned his own charcuterie business. He loves a snag.
Visit the Victor Churchill website for more information on Romeo, or follow Romeo on Twitter: @RomeoBaudouin
Additional Details
Please wear comfortable clothing for kitchen and garden workshops and closed shoes. Bring a hat/wet weather gear/sunscreen as appropriate, a camera, notebook and pen.
Entry to the Bondi PS Kitchen Cottage is on Wellington St, Bondi, about 80 metres past the school entry heading north (i.e. away from the main cross road on Bondi Road). Look for the signs.
Public transport is the best way to get to Bondi PS, with Bondi Road buses connecting with Bondi Junction train station. There is generally very limited parking available in the immediate vicinity of the school.
Charcuterie and Sausage Making, with Romeo Baudouin, continued
Romeo Baudouin is a master charcutier and Head Chef at Woollahra's multi-award-winning fine butchery Victor Churchill. Romeo will take the group through a discussion of the traditional French art of charcuterie and a hands-on session of making sausages, which will be shared at lunch.
Free!
In stock