Cooking Fundamentals: Beginner Knife Skills
Wednesday, March 27 | 6:00 PM – 9:00 PM
Hands-on Class (limited class size), Taught by Laura DePalma Isabella
Sharpen your dexterity and confidence in the kitchen with our Cooking Fundamentals: Beginner Knife Skills! With expert guidance and hands-on practice, this 3-hour foundational class will equip you with proper techniques and knowledge to handle your knife with ease. First we’ll cover appropriate grip and movement, selecting the right knife, and how to sharpen and hone. From there, we’ll move on to fundamental cuts including small, medium and large dice, batonette, julienne, brunoise, and more. After practicing our knife skills on vegetables, we’ll transform the ingredients into a Spring Chopped Salad and Soupe au Pistou. This class is for anyone looking for an introduction to knife skills or those wanting to refine their existing skills. A knife-skills notebook is included. Please bring an apron and 8-inch chef’s knife or a 6- or 8-inch santoku knife. Class size limited to 18 students.
Wednesday, March 27 | 6:00 PM – 9:00 PM
Hands-on Class (limited class size), Taught by Laura DePalma Isabella
Sharpen your dexterity and confidence in the kitchen with our Cooking Fundamentals: Beginner Knife Skills! With expert guidance and hands-on practice, this 3-hour foundational class will equip you with proper techniques and knowledge to handle your knife with ease. First we’ll cover appropriate grip and movement, selecting the right knife, and how to sharpen and hone. From there, we’ll move on to fundamental cuts including small, medium and large dice, batonette, julienne, brunoise, and more. After practicing our knife skills on vegetables, we’ll transform the ingredients into a Spring Chopped Salad and Soupe au Pistou. This class is for anyone looking for an introduction to knife skills or those wanting to refine their existing skills. A knife-skills notebook is included. Please bring an apron and 8-inch chef’s knife or a 6- or 8-inch santoku knife. Class size limited to 18 students.
Wednesday, March 27 | 6:00 PM – 9:00 PM
Hands-on Class (limited class size), Taught by Laura DePalma Isabella
Sharpen your dexterity and confidence in the kitchen with our Cooking Fundamentals: Beginner Knife Skills! With expert guidance and hands-on practice, this 3-hour foundational class will equip you with proper techniques and knowledge to handle your knife with ease. First we’ll cover appropriate grip and movement, selecting the right knife, and how to sharpen and hone. From there, we’ll move on to fundamental cuts including small, medium and large dice, batonette, julienne, brunoise, and more. After practicing our knife skills on vegetables, we’ll transform the ingredients into a Spring Chopped Salad and Soupe au Pistou. This class is for anyone looking for an introduction to knife skills or those wanting to refine their existing skills. A knife-skills notebook is included. Please bring an apron and 8-inch chef’s knife or a 6- or 8-inch santoku knife. Class size limited to 18 students.
