Chef Chris takes you from China and Japan to the Caribbean as he teaches
you to mix, fold, fill and seal four different types of dumpling dishes. Flaky beef
and sofrito empanadas start the meal. Next, you’ll learn to prepare vegetable
gyoza using seasonal mushrooms and other fresh ingredients. Chef Chris will
share his expert skills at creating the perfect steamed pork bao bun with cucumber
and hoisin sauce. This global meal ends on a sweet note with guava and
cream-cheese filled pastelitos, a Cuban puff pastry.
From dishwashing to management and hospitality, Chef Chris has extensive experience in all areas of a professional kitchen. He has an associate degree in culinary arts and a bachelor's degree in food service management. He began his professional career working under a James Beard-nominated chef at his flagship restaurant in Miami. During this time, Chef Chris gained the finesse and expertise to take command as a true culinary leader.