Cooking Fundamentals – Knife Skills 2 Chicken and Fish

This class is a part of our Culinary Certificate program. It is open to everyone to attend. If you need more information about our Certificate program, please click here. In this class, we further the skills you learned in Knife Skills 1 by focusing on breaking down meats. Whether you are a fisherman, a mom looking to save money by cutting up chicken, or a gourmet who wants to impress with their butchering skills, this class is for you! Knowing how to cut your meats saves money by using the entire piece, bones, and all.

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)