Whether you cook every day or just occasionally, great knife skills are a time (and finger) saver in the kitchen. You will learn the basics, starting with choosing the right tools, setting up your prep station, and properly holding your knife. In this class, practice at least 10 French cuts & techniques, including how to dice an onion into perfectly even cubes in under 60 seconds.
Some of the cuts you will learn:
dice
slice
mince
roll cut
julienne
brunoise/fine brunoise
bias
supréme
chiffonade
rondelles
parisiennes
We will define these terms and discuss the best applications for fancy cuts. Instruction will be tailored to your individual level. With your newly honed advanced techniques, you will impress your dining companions and elevate both presentation and texture, while becoming more efficient.
This is a partial demonstration, mostly hands-on, snacking class with a take home component.
Snack Menu:
Charoset with Matzo
Snap Pea, Supreméd Citrus and Herb Salad
You might want to turn your practice cuts into a quick dinner of Chickpea Noodle Soup or Chili. Recipes will be provided. Please bring a few small containers to take your prepared vegetables home. We try to limit our consumption of single use plastics.
$75 per person. This is an in-person class at Teaching Table. Space is limited. Youth ages 12-16 must be with an adult. 12+ only.
What You Get at our in-person classes:
all materials and ingredients
clean aprons to wear for the class (you have the option to purchase a new one to keep)
clear demonstrations and hands-on cooking
a sampling of what you made and in most cases, a complete sit down meal
recipes to take home
access to an experienced chef who will answer your cooking questions
leave the clean up to us
Teaching Table prioritizes sourcing ingredients that are local, seasonal, sustainable and organic whenever possible.
We serve only water and tea. You may bring your own beverages, if you choose.