Cooking Fundamentals – Knife Skills 1 – Veggies & Herbs

This class is one of four classes (the others being Cooking Techniques Cooking Basics, Stocks and Soups, and Sauces) we recommend that anyone who has limited time and resources should take to be a better cook. That being said, this class is a part of our Culinary Certificate program. It is open to everyone to attend. If you would like more information about our Certificate program, please click here. This class kicks off our Cooking Techniques/Fundamentals of Cooking series. Things you chop here will be used in our other Techniques/Certificate classes. Our focus is to have everyone try several different knives to find the one that’s right for you. Our main business is teaching, not selling kitchen equipment. We are not biased and will give you the best information you will need to shop and find the best tools for your budget. Also, we focus on speed and the techniques you will need to prepare food as quickly as possible. This is the most important tool for a chef, so it’s a must to learn to be proficient in the kitchen.

You will learn:

• About what knives to buy that are right for you (here’s a hint, you won’t need that big knife block on the kitchen counter!) – How to hold your knife properly – How to maintain and care for your knives
• How to dice and chop onions, carrots, celery, garlic, tomatoes, bell peppers, and herbs with rapid speed! (hopefully)
• How to become a ninja warrior! (maybe)