Knife Skills 2: Precision Cutting for Chicken & Fish

Build on your knife skills with our Knife Skills 2 – Chicken and Fish class! This intermediate course focuses on the techniques needed to break down whole chickens and fish with precision and confidence. Whether you`re a home cook or an aspiring chef, mastering these skills will save you time and money in the kitchen.

What to Expect:
– Chicken Breakdown: Learn how to expertly cut a whole chicken into its parts (breasts, drumsticks, thighs) while preserving the valuable “oyster” and saving bones for flavorful stock.
– Fish Filleting: Master the technique of filleting a whole fish, removing the skin cleanly, and preserving bones for soup and stock.
– Hands-On Experience: This is a hands-on class, giving you ample opportunity to practice cutting and filleting under expert guidance.
– Sustainability Tips: Learn about the importance of using the entire animal, reducing waste, and making the most of your ingredients.
– Provided Amenities: We provide all the tools you`ll need, including knives and cutting boards.

Just bring containers to take home your beautifully prepped chicken and fish cuts!

In this class you will learn to cut:
– A Whole Chicken (learn to cut breast meat, drumsticks, thighs, keeping the much sought after “oyster”, and saving the bones to make wonderful stock for your soups and sauces)
– A Whole Fish (learn how to cut the skin off cleanly, and how to cut filets on a snapper or other round fish, saving the precious fish bones to make a flavorful soup and fish stock)

This class is part of our Culinary Certificate program but is open to all who have completed Knife Skills 1 or have equivalent experience. Join us to refine your butchering skills and gain the confidence to tackle whole chickens and fish in your own kitchen!