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.
Join our exclusive knife skills class, where you'll slice, dice, and chop like a pro. While you focus on perfecting your techniques, our skilled crew will transform your ingredients into a mouthwatering dinner.
Learn Knife skills, how to make an omelet like a pro, Shrimp and grits, skillet potatoes and Stuffed French toast.
Having good knife skills is such an important part of being a good cook. Join us as we teach you the ins & outs of proper knife skills to become more efficient in your kitchen.
During this hands-on class, you will learn with Certified Executive Chef C. David Wolf the most common cuts including slicing, rock chopping, dicing, back slicing, bias cuts, and peeling of round and hard-to-handle foods.
Basic knife skills, wok skills, Asian sauces, sushi rolling, perfect rice.
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