Filters
Search Programme
Programme Categories
- Airlines and Aviation ( 2 )
- Archaeology ( 4 )
- Architecture and Design ( 4 )
- Bacon, Deli Meats & More ( 3 )
- Beer ( 5 )
- Blockchain and Hospitality ( 2 )
- Body Language ( 2 )
- Bourbon ( 2 )
- Bread ( 3 )
- Business Etiquette ( 13 )
- Butcher ( 7 )
- Champagne ( 3 )
- Cheese ( 8 )
- Chocolate ( 3 )
- Cigars ( 1 )
- Cocktails ( 1 )
- Coffee ( 4 )
- Communication Skills ( 11 )
- Cultures ( 7 )
- Digital Media ( 15 )
- Disability Awareness ( 3 )
- Diversity at work place ( 3 )
- EcoTourism ( 3 )
- Eggs ( 7 )
- Etiquette ( 12 )
- Fish ( 1 )
- Food & Beverage ( 1 )
- Food Photography ( 6 )
- Fruit ( 1 )
- Hospitality & Innovation ( 4 )
- Hotel Standards ( 2 )
- International Cuisine ( 1 )
- Job Interviews ( 3 )
- Languages ( 2 )
- Leadership and Management ( 11 )
- Liquor ( 1 )
- Maltese History ( 4 )
- Michelin Star ( 4 )
- On line events ( 1 )
- Pasta ( 4 )
- Personal Development ( 8 )
- Pricing Hotel Rooms ( 2 )
- Project Management ( 2 )
- Restaurants ( 13 )
- Revenue Management ( 1 )
- Seed Investments ( 1 )
- Service Techniques ( 10 )
- Shellfish ( 1 )
- Sign language for Hospitality ( 9 )
- Spices ( 1 )
- Sport Tourism ( 3 )
- Strategy ( 4 )
- Sustainable tourism and hotels ( 5 )
- Tea ( 4 )
- Tequila ( 1 )
- Tourism History ( 1 )
- Whiskey ( 10 )
- Wine ( 19 )
Sharpen your knives and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cleaning and preparing just about every fish you could encounter in the kitchen. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. So, if you're ready to learn how to fillet every fish, Mike has you covered and then some.
- 1170
- 0