Cooking Fundamentals – Knife Skills 2: Chicken and Fish

Elevate your culinary expertise with our Cooking Fundamentals – Knife Skills 2: Chicken and Fish class, a standout module within our comprehensive 20-class Culinary Certificate program. Perfect for junior chefs aiming to enhance their skills or beginners seeking to establish a strong foundation, this educational session focuses on mastering essential cutting techniques.

In this class, you will delve into intricate knife skills by learning to expertly cut a Whole Chicken, including the breakdown of breast meat, drumsticks, and thighs while preserving the coveted “oyster” and utilizing bones for flavorful stocks. Additionally, you will tackle the art of cutting a Whole Fish, mastering skin removal and filleting techniques to produce pristine filets on round fish varieties like snapper, all while saving fish bones for delectable soups and stocks.

Gain hands-on experience, refine your culinary prowess, and unlock the secrets to professional-grade knife work in a supportive and enriching environment. Join us for an enriching culinary journey that will elevate your kitchen skills to new heights.