Chef Raymond Roback, former Instructor for French Culinary Institute-NY, NY -
Two basic cooking methods for the price of one! Learn to poach and braise under the guidance of a true culinary master, Chef Ray, when you sign up for this hands-on class! He’ll show you how to prepare Poached Salmon in a Mayonnaise-Based Sauce with Hard-Boiled Eggs, Capers, and Herbs, Braised Chicken in Wine with a Morel and Crème Fraiche Sauce, Breaded and Fried Sole Sticks with Tomato and Tarter Sauces, and these easy, healthy soups: Potato-Leek, Tomato, and Cauliflower. Chef Ray’s classes always sell out…call today and save a spot!
Raymond Roback
Chef Raymond Roback earned his Bachelor of Science degree in Mathematics from Florida State University which he took to the Air Force where he spent 23 years in service and retired as a specialist in navigation fights. not content being retired, Ray attended the French Culinary Institute in New York City and graduated in March of 1992.
After an apprenticeship program at the Boston Harbor Hotel, he returned to the French Culinary Institute for a four and a half year stint as a Teaching Assistant, then Associate Chef Instructor and finally, Chef Instructor in Garde Manger. While at the prestigious cooking school, Raymond was able to work with such culinary luminaries as Jacques Pepin, Andre Soltner, and Alain Sailhac and he participated in two work study programs in France.
After over a year as a fishmonger at a high-end food store, he took a teaching position at the Cambridge School of Culinary Arts teaching at both the basic and advanced levels. He later spent two years teaching Le Cordon Bleu food basics at the Atlantic Culinary Academy in Dover, New Hampshire. It is our pleasure to have Chef roback teaching hands-on classes in the Foxfire Kitchen.
