Advanced Knife Skills
A great cook knows the importance of mastering the most useful tool in the kitchen – the knife.
Become acquainted and adept with the most important of chef’s tools, and your time in the kitchen will be transformed. In this hands-on class, you’ll hone basic knife skills and practice the fundamental cuts – mince, dice, brunoise, bâtonnet and julienne. Plus, our instructor will teach you a few advanced techniques and offer tips for keeping all your knives maintained and sharp. You’ll use these knife skills every time you cook, so if you only take one cooking class, this should be it!
MENU: Minestrone Soup, Grilled Flank Steak with Chimichurri Sauce, Tropical Fruit Salad
Instructor: Donna-Marie Pye
Format: Hands-On | Signature
Date & Time: Tuesday March 21, 6:00 PM
Relish recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.