In this hands-on class, we will explore the knife techniques that form the basis of modern cooking. These are the cuts that inevitably come up in the preparation of any meal, such as peeling and dicing onions and garlic, working with oblongs such as potatoes and carrots, and how to approach fresh herbs. The Knife Skills class, along with all of our classes, is capped at 10 students to ensure a hands on experience and interaction with the instructor. All knives and cutting materials will be provided; students are encouraged to bring their own knives for discussion on sharpening and knife maintenance.
There is a 3pm class and a 7pm class. Tickets can be purchased here.