Master Caviar Course
CCC maintains the highest standards throughout every step involved in the production of world-class caviar. As a master in caviar production, Deborah’s experience and impeccable palate is often sought after by top culinary experts to source and produce private labels with world-renowned chefs.
Like expert wine makers, caviar masters are known for their reluctance to share their secrets. By contrast, we are transparent with our partners and have developed our proprietary master caviar course for our caviar chefs – The Vault Program.
Our Vault Program is an invitation only, educational course that trains chefs on the art of caviar production from tank to tin. In Caviar Camp we teach our partner chefs the art of making and producing world class caviar. Beginning with “getting tanked” by jumping into the tanks to selecting their own sturgeon to biopsy in search of the perfect egg, we teach our propriety techniques for harvesting, processing and storing caviar. Every egg is cured and processed according to each individual chef’s formula and technique. Once cured in our Caviar Vault, every egg they make goes back to their restaurant under their private label. (visit our PARTNER page for our Chef’s signature line) Our Caviar Chefs have a great respect for our process and are vested in the selection of fish, terroir, salt and timing to elevate their own culinary creations.
"I love sharing my expertise and knowledge with my Caviar Chefs. …. I get the greatest sense of accomplishment when my Caviar Chefs are proud their custom caviar. The feedback I get weeks and months later is what brings me lasting satisfaction."
- 65 Degree Magazine