Knife Skills Class is offered by Gather and Forge for all ages and skill levels. Learn the techniques and recipes you need to make cooking a daily part of your life. Our professional chefs will come to your home and teach you how to prepare and cook dishes you may have thought too ambitious.
DurationKnife Skills Class is offered by Gather and Forge for all ages and skill levels. Learn the techniques and recipes you need to make cooking a daily part of your life. Our professional chefs will come to your home and teach you how to prepare and cook dishes you may have thought too ambitious.
The past decade sparked the city of Austin to become the fastest growing food-city in America. These years also sculpted a young chef, as he stockpiled knowledge and experience from five cities across the United States. Ryan Francis smelled the opportunity coming from Austin, and found himself at Bryce Gilmore's well-loved restaurant Odd Duck in 2014.
Over the next year and a half, he learned how Gilmore and his team approached farm-to-table cuisine utilizing various classic and modern techniques. Armed with invaluable knowledge, and wood-fired passion for the craft, he decided to venture from the Odd Duck.
Gather & Forge is now laying the groundwork for like-minded chefs to nourish hungry clients, showcase their talent, and strengthen the connection between local farmers and anyone who enjoys a good bite or more.
This demo and discuss gives us a chance to re-cap some Knife Skills 101 basics and get into some meat fabrication that you can use at home too! Chef Andrea breaks down Chickens, Steaks, Pork Loins and whole fish as well.
In this class, you will learn how to choose knives, how to best take care of them, and focus on cutting almost anything (without cutting yourself). This class is for home cooks who want to hone their knife skills to cook the food you want in the safest and quickest route.
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.
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.
Designed for the ultimate culinary enthusiast, this unique chef-driven, chef-inspired series goes beyond the basics to teach you the foundational knowledge and techniques taught in professional culinary programs.
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