Do you skip over recipes that say mince, dice, or slice? Do you settle for soggy frozen vegetables because it’s”easier?” Do you multiply recipe preparation time by two? In this class we will learn how to work quickly, safely and efficiently using the most basic tool in the kitchen, the chef’s knife.
At the end of this class you will be able to:
- Identify common kitchen knives
- Learn the proper way to hold a knife
- Learn how to slice and dice a variety different shaped foods
- Prepare a soup and salad using the techniques you’ve learned
While not required, this is a good course to take first, to give you skills you need for the other courses.