Join 18 Reasons Chef and Culinary Instructor, Mike Weller, for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs.
DurationA hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students. This class is limited to 12 students.
Join 18 Reasons Chef and Culinary Instructor, Mike Weller, for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.
This class includes our Knife Skills manual for reference when cooking at home. The vegetables cut in this class will be used by each student to create their own individual salad, with a shared buffet of vinaigrette, fried shallots, minced chili, roasted peanuts, and optional roast chicken meat to garnish. Wine, beer and bread will also be served.
Our 18th Street Kitchen plays nightly host to hands-on cooking classes, cheesemaking and fermentation workshops, dinners with farmers and brewers, wine seminars... anything to help our community become more excited about cooking and eating great food.
This is the most important cooking class you’ll ever take! This class teaches our adults how to safely and efficiently use knives as a part of their cooking. Proper usage and technique and how to care for your knives are covered in this class while you practice cutting various ingredients.
The first thing any chef needs to know is how to correctly use the most important tool in the kitchen. This is a hands-on class, and will equip you with the skills and knowledge to be a more confident cook!
Discover the characteristics of a well-made knife, how to care for your equipment and how to position your hands to chop like a pro. After learning to slice, dice, peel and julienne, the results of your hard work become a meal.
"In this technical and hands-on experience, we will explore the fascinating world of knives. Learn essential care and maintenance and wield these knives to prepare a delightful batch of pozole together.
In this class, you will learn not only how to hold, hone, and sharpen your knives, but also how to Brunoise, Chiffonade, Batonnet, Supreme, Debone, etc. with proper technique. We will provide all the fruit, vegetable, and chicken needed for you to practice.
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