Celebrate National Seafood Month with chef, author, and seafood expert Barton Seaver as he guides you through the art and science of serving raw fish. From pristine tuna to buttery salmon and delicate shrimp, Barton will share how to source responsibly, handle with precision, and present raw seafood safely and beautifully.

You’ll gain insight into flavor pairing, texture, and the cultural traditions that inspire these preparations. Whether for sushi, crudo, ceviche, or tartare, this session will equip you with the confidence to elevate raw seafood on your menu.

• Contact:
  ACF Professional Development Team