The knife block is the center of your kitchen, but without the know-how needed to use, sharpen, hone, wash and store your knives, you're just the owner of an expensive collection of accidents in the making.
The knife block is the center of your kitchen, but without the know-how needed to use, sharpen, hone, wash and store your knives, you're just the owner of an expensive collection of accidents in the making. In this essential tutorial, our resident blade expert, Chef Manfred, will take you through every aspect of knife use and care.
In 1973, Martha Kaemmer and her sister Mary Rice thought that the time was ripe for a culinary awakening. Cooks was born in a 1,500-square-foot storefront at the intersection of Grand Avenue and Lexington Parkway, in St. Paul.
There were four employees and approximately 250 different items for sale. Mary left a year later to pursue a new culinary journey in Bayfield, WI. Martha carried the company forward for more than 30 years.
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.
At the heart of all great culinary creations are tried-and-true techniques. Our chef instructor will guide you through foundational knife skills in a fun, hands-on environment.
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.
Knife Sharpening Class is offered by Chef Eric's Private Dining for all ages and skill levels. Each class includes recipe printouts, generous tastings and, your choice of demonstration or hands-on format.
All menus will vary based on seasonality, ingredient availability, or chef's fancy. At this class, a light snack will be served.
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