From taillage to chiffonade, quartering a chicken to cooking in parchment, filleting a fish to sauce-making, get a hands-on primer on more than a dozen fundamental knife and cooking skills.
WHAT YOU’LL LEARN
Sharpen your knives—and your skills—with this three-session class designed to give you greater consistency, confidence and precision in the kitchen. Understanding the correct way of holding and using a knife, you’ll start with basic vegetable cuts, progressing to julienne, chiffonade and other advanced skills, including learning how to break down and quarter whole chickens and fillet whole fish. Blanching, roasting and sautéing, emulsions and making sauces all promise to be game-changers in your kitchen long after the class ends.
- Application fee
- Tool kit
- Books and supplies