In this hands-on class you’ll hone basic knife skills and practice the fundamental cuts-mince, dice, brunoise, bâtonnet, and julienne. Practice how to cut a wide range of food items like a head of cabbage, delicate herbs, and onions, with practically no tears! Learn techniques for safety and keeping your knives maintained and sharp. Become more efficient and effective in the kitchen!
Date: Saturday, February 29, 2020
Time: 10:00am to 1:00pm
Instructor: Jennifer Parlin
Class fee of $55.00 per participant includes a light Mexican style lunch.
All participants must be 18 years of age or older to participate.