Learn how to select, hold and properly cut with a Chef’s knife. Knife cutting is a needed lifelong skill and starting down the path to cutting correctly will both save you time, and help save you from accidents. We will be learning to execute knife cuts and the classic cuts that are utilized everyday in professional commercial kitchens.
The class will also help when you go out to eat and read menus, as you will know what chiffonade, brunoise, julienne and other knife cut names mean, and why they are used in menu descriptions. Knife sharpening and care will be covered as well.
Loaner knives will be provided as well for anyone who doesn’t have or want to bring their own.