June 9, 2013
2:00pm - 3:30pm
It's the most important culinary skill you can learn!
In this class our professional chef will discuss how a knife is built, the different parts of a knife, different knife varieties, and the best knife brands. You'll learn how to care for your knife, including sharpening, honing, cleaning and storage. We will teach the proper handling and show the most useful cuts and techniques using herbs and vegetables.
During the session you'll get HANDS-ON as we cover large, medium and small dices, brunoise, fine brunoise, julienne, obique and tourne.
You'll julienne a carrot, chop herbs, mince garlic, slice tricky fruits and more!
$50 (per person)