Culinary Immersive Weekend: The Art of Proteins
June 13th, 2025 - June 14th, 20255:30-8:00PM, 8:30-11:00AM ,4:00-6:30PMAuburn
Learn how to master multiple proteins utilizing different cooking methods. Chef Eric Rivera will teach you to confidently cook these main entrée components in a series of hands-on culinary classes. From chicken to steak to salmon to pork, you will grow your cooking skills and add new recipes to your repertoire.
Dates: June 13-14, 2025
Friday evening 5:30-8:00 p.m.
Saturday morning 8:30-11:00 a.m.
Saturday afternoon 4:00-6:30 p.m.
Confidence with Chicken: It’s all about juicy chicken! We will learn how to sear and roast chicken perfectly, serving it up with classic English pea risotto.
The Perfect Steak: Learn to cook steak in a cast iron skillet and how to grill a steak to perfection. We will also explore tasty uses for Hasselback potatoes.
Cooking with Salmon: Discover the surprisingly easy methods of sous vide and searing salmon, topped with a lemon caper butter sauce and crispy potatoes.
Elevated Pork: The all-star techniques to create prosciutto-wrapped pork tenderloin and stuffed pork chops will take your cooking to the next level. A sweet corn succotash will accompany the dish.
Time: 2.5 hours per class
Cost: $495 per person, includes all sessions
The Tony and Libba Rane Culinary Science Center is located on the campus of Auburn University.

Visit Us
- 205 South College Street
- Auburn, AL 36849