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:

• Hearty Winter Salad with Apple Cider Vinaigrette

• Mini Seasonal Fruit Crisp

You might want to utilize your practice cuts. 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.