This class covers basic knife skills such as how to hold a knife to chopping, dicing, and slicing, not to mention those fancy cooking show cuts like “chiffonade” and “julienne.” We’ll also discuss sharpening, storage, and care.
DurationThe more efficient you become with this simple yet effective kitchen tool, the more you'll enjoy cooking. This class covers basic knife skills such as how to hold a knife to chopping, dicing, and slicing, not to mention those fancy cooking show cuts like “chiffonade” and “julienne.”
We’ll also discuss sharpening, storage, and care. Bonus ~ all that we slice and chop we get to eat, so plan to do something delicious at the end of class, too!
Cooking with local, seasonal ingredients is something we all aspire to. It celebrates where you live, allows you to meet your farmers at the market, and helps you eat a wider range of fruits and vegetables.
According to traditional Chinese medicine philosophies, by imbibing seasonal foods consistent with the external environment we remain in harmony with nature, adapt better to changes, and stay healthy. But how to start? And how to sustain?
One of the most essential tools every Chef or home cook needs is a good knife. Are you utilizing your knives to their full potential? With the aid and instruction of our Chefs, the Knife Skills Workshop will teach these skills and how put them to practice kicking your cooking up a notch.
Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the process of knife honing and sharpening, the names and purposes of various knife styles, how to best execute specific cuts, and more.
You’ll learn knife care and safety, the difference between sharpening and honing, and different knife styles. Led by Chef Drew Flanders, you’ll get comfortable with the most important tool in the kitchen.
You've committed to improving your skills in the kitchen. Let us help you on your culinary journey! This class will focus on the fundamentals of knife skills, from storage and sharpening to various chopping techniques.
In this class we will be making Homemade giardiniera by chopping up our own carrots, cauliflower, peppers, celery and olives - and then setting them up in your very own fermenting jar to take home, where in about to weeks - voila! - you'll be ready to top Italian beef, pizza, sandwiches, pasta sala...
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