There’s nothing polite about what goes on in Chef Carlos Nuno’s kitchen. It’s raw, it’s bold, and it demands respect—for the ingredients, for the dish, and for the story they tell. Back by popular demand, Chef Nuno—straight from the Azores—is taking center stage once more to prove that waste has no place in a masterful menu.

This second hands-on class in the "No Food Waste Series" dives deep into the undeniable versatility of duck. We’re talking about giving every piece a purpose, from the tenderest meat to the last flavorful scrap. Rooted in the UN’s Sustainable Development Goal #12—Responsible Consumption and Production—this session challenges you to rethink what food can do and what you can do with food.

The lineup? Nothing short of stunning:

• Duck Croquettes—crispy, rich, and unapologetically indulgent, these bites are pure satisfaction.
• All Duck Rice—this is Portugal in a bowl. Every grain, every shred of duck infused with love and soul.
• Magret with Orange—a revelation of flavor, where the silkiness of duck meets the bright punch of citrus.
• Doce de Vinagre—a classic from Terceira Island, proof that vinegar can play dessert like a maestro.

But this isn’t just about cooking; this is about challenge and respect. Respect for the ingredients you once overlooked, respect for tradition, and the kind of self-respect that comes only from knowing you’ve made something extraordinary. Chef Carlos Nuno doesn’t coddle his students. Instead, he pushes you to dig deep, to rethink everything, and to finally see food for the treasure it is.

If you’re ready to ditch the waste and find the flavor, this class is where you need to be. Chef Nuno’s Azorean grit and fearless style will reshape the way you think about the kitchen. Step up, grab your apron, and prepare to give every single ounce of effort to every single slice, dice, and stir. This is about the full story of food—because when it comes to duck, nothing gets left behind.

Only 14 seats available.