Cooking Fundamentals – Knife Skills 1: Veggies & Herbs

Unlock the secrets of culinary precision with our Cooking Fundamentals – Knife Skills 1: Veggies & Herbs class, a core component of our prestigious 20-class Culinary Certificate program. Tailored for junior chefs looking to elevate their expertise, refresh their techniques, or beginners seeking to build a strong foundation, this educational experience is designed to take your skills to the next level.

In this class, you will delve into essential knife skills, covering topics such as selecting the right knives (say goodbye to that bulky knife block!), mastering proper knife grip, honing knife maintenance practices, and swiftly dicing and chopping a variety of vegetables and herbs including onions, carrots, celery, garlic, tomatoes, bell peppers, and more.

Please note: While you won’t be savoring a full meal during this session, the knowledge and techniques gained will set you on a path to culinary excellence. We recommend enjoying a meal beforehand or making plans for a post-class dining experience. Elevate your culinary prowess and join us for an educational journey where precision meets passion in the art of knife skills.

You will learn:

• Buying the right knives
• How to hold your knife properly
• How to maintain and care for your knives
• How to dice & chop onions, carrots, celery, garlic, tomatoes, bell peppers, and herbs