Event Info

We had an excellent event for the ‘Fabrication of a Whole Salmon & Curing Process’ by Executive Chef Prakash Niroula, Compass Group USA & Chef Instructor Kahale Ahina CSC, Bonney Lake High School. Guest Chef Prakash Niroula did an amazing job demonstrating & giving a lecture on ‘Fabrication of a whole salmon & curing process’ organized by Washington State Chefs Association American Culinary Federation of WA. He covered topics including his background, salmon fabrication, curing and flavor combinations (including deboning and skinning), sautéing and lox crostinis for samples.

This was a part of WSCA ACF Educational affairs which benefited many students at Bonney Lake High School & Bates Technical College in Tacoma. The event was a huge success. We would like to thank all the audience, students, supporting WSCA/ACF members, vendors and supplier partners especially Kevin McGuffin and Harbor Foodservice for supplying six beautiful whole salmon, Trident Seafood for supplying sockeye salmon for curing, and Bates Technical College for the really cool student visit. Thank you to Compass Group USA & chef instructor Kahale Ahina at Bonney Lake High School for all they did to make this event successful.