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:

• Crunchy Farm Stand Summer Salad

• Mini Seasonal Fruit Crisp

You might want to turn your practice cuts into a quick dinner. 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.