If you’ve wondered how fried chicken is made at KFC, here is your chance to find out. KFC Canada has just announced the world’s first KFC Cooking School. They are opening their doors and letting customers behind the counter to cook real KFC chicken at a real KFC franchise. The class, led by a real KFC cook, will teach you to make your very own bucket of the Colonel’s best. You’ll get a hands-on experience like no other, learning the entire process to cook KFC chicken.
Image: KFC Canada Facebook
By signing up, students have the chance to attend a one hour classes where they will be trained in the Colonel’s Way, learning from KFC’s own dedicated cooks the proper nine step, 30-minute process to cook KFC chicken from scratch. Plus, you get to eat the chicken you made afterwards.
Cooking Schools are open to the public on Sunday, March 12, 2017, with hour long classes taking place throughout the day starting at 9:00am. Registration opens on Monday, February 27, 2017 and closes once classes are full. These classes are taking place in Toronto, Calgary, and Abbotsford (BC).
In BC, KFC Cooking School will be at 14-2047 Sumas Way, Abbotsford. To reserve a spot, you are asked to make a $5 tuition deposit, which is donated directly to Add Hope, KFC’s global corporate social responsibilty initiative. Add Hope’s aim is to highlight and drive action in the movement to end world hunger by increasing money raised annually for the United Nations World Food Programme and other hunger relief agencies around the globe, and encouraging volunteerism.
But the real question is, will students find out the Colonel’s top secret? The answer is no. Students will gain plenty of cooking tips that have never left a KFC kitchen before, but the Colonel’s famed 11 herbs and spices will never be revealed (sorry!)
Image: KFC Canada Facebook
Fans and prospective students can visit www.KFC.ca/KFCcookingschool to learn more and tag #CookWithTheColonel on any of KFC’s Canadian social channels – @kfc_canada on Twitter and Instagram or KFC Canada on Facebook.