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.
DurationUsing 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. Richard will take you through a variety of different food preparation. Learn how to dice, julienne, chop and turn vegetables and segment citrus fruit. Plus, learn how to skin and fillet fish, and how to joint and bone poultry.
You will be given advice for effectively and efficiently using knives. You will be taught about the correct uses of each individual kind of knife and how to properly care for them. All of this will be used with the making of a casserole, mackerel vin blanc, and tarte aux pommes. These recipes will utilise the range of skills built over the day, allowing you essential practice while expanding your culinary repertoire.
Participants will take home recipe sheets for everything they have made. This course can be taken as part of our 2 Day Kitchen Skills course.
Please bring containers with you to take home your wonderful creations.
Join Richard for a class and learn from one of the industries leading experts. Born in France, but very much an anglophile, Richard has been living and working in the UK for the last 30 years.
His work on baking has resulted in awards including BBC Food Champion of the Year and a host of awards for his baking books DOUGH and CRUST which revolutionised home baking for many.
You don't need to be able to chop like a chef to be a good cook, but learning how to use knives properly in the kitchen will make cooking more efficient and more enjoyable.
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.
Menu and theme change, however your skills and confidence will grow and you will learn how the new skills translate to differing cuisines
Our lifestyles seem to get more hectic from year to year and not enough hours in the day, between doing the school run, going to work, trying to get one minute to yourself & then cook for the whole family.
If you want to save time in the kitchen and perfect your julienne, batons and chiffonade, this is the class for you.
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