Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set
DurationKnowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife skills and kitchen fundamentals.
In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal.
Chef Sonya will guide you through foundational skills such as: selecting, storing and handling knives, sharpening and honing, knife safety and tips, techniques for dealing with common ingredients like onions & garlic, classic vegetable and herb cuts such as julienne, brunoise, and chiffonade, and the easiest way to break down a whole chicken into 8 standard cuts.
During the class you will be preparing a light meal of chicken/veggie masala curry with basmati rice and two fresh salsas, and take home these terrific recipes.
(vegan + gluten-free options available).
The Dep is a unique food venue that hosts an eclectic range of food events.
Founded in 2011 by Len Senater, The Dep is an ongoing, evolving experiment, prototype and proof-of-concept exploring food’s role in building community, creating opportunity and celebrating diversity. It has evolved over the years into a kind of convivial urban food hub where food producers, creators and consumers can connect and explore new food ideas in a fun, informal setting.
To find out more about The Dep, you can check out what others have written (like Spacing Magazine or Yonge Street Media), read some customer reviews (4.6 out of 5 stars!), or dig into my own slightly ranty manifesto.
In early 2016, the Dep extended an invitation to newly-arrived Syrian refugees who found themselves stuck in hotels for many weeks, with no access to kitchens to cook for themselves or their families.
This blossomed into the wildly successful Newcomer Kitchen, a non-profit social enterprise that invites newcomer women to prepare and sell meals in a fun, social setting, while earning revenue through dignified, meaningful work.
The objective of this workshop guide is for the Scout Leader and/or Scout youth to be able to describe and demonstrate safe use of a knife for scout use.
Learn how to efficiently maximize the purchase of a whole fish. You’ll receive coaching and tips & tricks for a gateway recipe that will launch a multitude of possibilities for meals and menus. Tips on butchering, portioning, and cooking the different parts.
Learn to become more confident with your knife! We'll work through a recipe together to improve your speed and efficiency with your knife and send you home with all the ingredients your worked on in class so you can show off your new skills to friends and family.
We’ll work on knife skills, measuring, prepping, planning and sequencing and work in details about nutrition, spice, how to to substitute and much more.
With practice, you will be cutting and chopping like a pro!
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