About Chef: An Atlanta native, Hays graduated from The Art Institute of Atlanta in 1993 with an Associate Art Degree in Culinary Arts. After graduation, Russell gained experience working at the three star Michelin restaurant GUY SAVOY in Paris, France. After returning home he worked for the Ritz Carlton Buckhead and was on their opening teams for their properties in Sarasota, Florida and Lake Oconee, GA. From there he worked at Atlanta’s TROIS and JOËL. Most recently, Hays served as Chef Instructor teaching baking and pastry and various culinary courses at Le Cordon Bleu in Atlanta.
Seafood Cooking Class: Buying, Butchering, Storing and Cooking Seafood
January 3rd, 2013 Malika Bowling