Learn an array of professional knife skills plus some essential cookery techniques that will get you working like a pro in the kitchen.
DurationA sharp knife, and the skill to use it correctly, is the foundation of all good cooking. You will be amazed at how much time this saves you in the kitchen!
As well as learning how to sharpen and maintain you knives you will also learn how to chop, slice, and dice vegetables correctly and then use these vegetables to make a fresh vegetable soup, a crisp vegetable stir fry, a stunning vegetable salad, plus your own mayonnaise-based dressings, and a stir fry sauce.
One attendee recently told us "I’ve now invested in a decent knife, soup is now a weekly favorite in our house, fennel now appears in most salads and I now make all my own mayonnaise! Amazed how a one-day course just doing salad and soup has actually changed so much about how I now prep and cook!"
Please bring with you a cooks knife 8 - 12 inches long (please don't bring a new one! You need to bring one that needs sharpening), sharpening steel (25cm diamond steel is ideal), and an oil/whetstone.
You will learn how to:
The school has been established by chef Robin Stewart. Robin has over 30 years’ experience as a professional chef including in some of the World's top 5* kitchens. He has also developed recipes for some of the key British supermarkets. He is passionate about good quality ingredients and great tasting food. He loves nothing more than to help others develop skills in the kitchen, passing on hints and tips, techniques and short cuts which he has found useful throughout his career.
Rutland Cookery School offers full day workshops only. There are a maximum of nine people on any course which enables individual attention to be given when needed. All ingredients, aprons and equipment are supplied and at the end of the day you will be sent an email containing all the day’s recipes. Students work individually at their own, fully equipped workstation. Everyone cooks the same dishes, working at the same pace with each stage clearly demonstrated and explained. The emphasis of the workshop is not on slavishly following a recipe but on developing your own personal taste, judgement and techniques.
Whether you are an amateur or a keen cook your confidence and skill levels will be increased by attending one of these courses.
Using a knife properly is the key skill of a good cook. This hands on class with Richard Bertinet gives you a firm foundation for preparing ingredients and a chance to showcase your new skills in a host of delicious dishes.
In this cookery class our chef will teach you all the techniques you’ll need in order to learn a whole array of knife skills, plus a host of chefs tips.
This Knife-skills class will teach you about the range of knives available, what they should be used for and how to handle and maintain them. You will learn how to chop, slice and dice to save time and perfect your julienne, baton and chiffonade skills.
Want to improve your Knife Skills and make your time in your kitchen more enjoyable and your prep a lot quicker? Join our hands-on Knife Skills Class and learn how to sharpen, hold and use the most commonly used kitchen knives.
The first lesson in a cook's training is to learn to select, handle and maintain knives. Each knife has a specific purpose for which it is best suited. Learning to use each knife confidently and accurately takes a great deal of practice.
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