Knife Skills

This class is designed to teach participants essential knife skills and techniques for preparing a variety of ingredients. You will learn how to properly use a knife and master key classical cuts, including:

• Rondelle: Slicing vegetables into round, coin-shaped pieces.
• Julienne: Cutting vegetables into thin, matchstick-like strips.
• Chiffonade: Creating delicate, ribbon-like strips, particularly for leafy herbs.
• Batonnet: Slicing vegetables into thicker, rectangular sticks.
• Small Dice: Cutting vegetables into small, uniform cubes.
• Large Dice: Cutting vegetables into larger, uniform cubes.

In addition to learning these fundamental cuts, the class will teach you how to break down a chicken efficiently, which helps save costs while cooking at home. The class will focus on using common vegetables such as carrots, potatoes, and onions, with everyone getting the opportunity to practice cutting these vegetables, as well as their own chicken. Participants will take home the chicken they prepare during the class.

Feel free to bring your own knives if you prefer, though knives will also be available for use. This class provides a hands-on learning experience to enhance your culinary skills and knife proficiency in a relaxed, friendly environment.