Through a combination of demonstration and hands-on experience, our Chef will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening and preservation of knives to give you the professional touch in the kitchen.
DurationThrough a combination of demonstration and hands-on experience, our Chef will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening and preservation of knives to give you the professional touch in the kitchen.
This class offers a practical, hands-on experience aimed at developing your cutting skills, while providing essential understanding of how the right cut can improve the flavour and texture of all dishes.
You will gain a greater understanding of how to select, use, sharpen and maintain their knives. This course will cover a variety of different cutting techniques and how they are best used to optimize the flavour and presentation.
From cutting, peeling and dicing vegetables including the essential techniques of julienne and chiffonnade, to slicing a piece of meat, boning a whole chicken (demonstration only) and filleting and skinning a fish, these skills will afford the home cook a practical and proficient foundation.
At the conclusion of the class participants will sit down together and consume the meal they prepared in class, with accompanying beverages.
William Angliss Institute is the Government endorsed specialist training provider for the foods, tourism, hospitality and events industries, delivering a range of courses within Australia and internationally. With around 18,000 students enrolling each year, we offer a broad range of training and education programs including accredited traineeships and apprenticeships, certificates, diplomas and advanced diplomas, short courses, graduate certificates and degrees.
Chop, slice, julienne and dice your way to enhanced kitchen knife skills with chef Simone Mancin. Discover the different types of knives available, how to hold them correctly, sharpening, care and storage.
This knife skills workshop is designed to introduce the enthusiastic amateur to knife skills. Ideal for the home cook who wants to learn which knife should be used for which task, you will also learn how to use Chef knives with confidence.Â
Good knife skills are the key to success in the kitchen; once you know the basics, the world of cooking will open up to you. Join this workshop to learn from a professional chef how to professionally slice, dice, julienne and chiffonade a range of different ingredients.
Bring your own knife to this class and learn from Japanese master, Osamu Miyamoto, on how to properly sharpen a knife on a whetstone.
The right way of chopping…You can do it! knife skills in your kitchen making your home cooking much fun.
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