Piedmont Pasta

In this hands-on class participants will learn new methods for filling pasta preparations from Northern Italy using artisanal Carolina grains, including Tortellini en Brodo and Agnolotti de Plin Burro e Salvia.

Instructor

Fred Tiess
Associate Professor – JWU / Charlotte

Fred Tiess is a third-generation entrepreneur who teaches at Johnson & Wales University in the Food and Beverage Entrepreneurship Program. He is a WACS Certified Master Chef who has helped food entrepreneurs build pathways to success. He was the former Executive Chef at the Founders Inn, lead the apprenticeship program at the Greenbrier Resort, and has been behind the line for the past forty years from New York to Palm Beach.