Knife Skills And Other Essential Cookery Techniques

A 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:

• sharpen your knives using both a steel and a whetstone and how to ensure they stay sharp.  
• chop, slice, dice correctly and then practice these skills on a variety of vegetables
• 'sweat' vegetables and make fresh vegetable stock
• the correct way to stir fry, with guidance on how to scale up for family size stir fry's
• make a fresh mayonnaise based dressing, a fresh sweet and sour sauce and fresh pesto
• lots of general tips and helpful information about food safety.