Join us at the Educated Cooking Kitchen with chef/owner Eleanor Watkins and learn how to jullienne, brunoise, and cut food to be elegant and make delicious dishes along the way. Proper knife skills will speed up your cooking and make your food look amazing.
Any chef, including myself, will tell you our knife is an extension of our hand. My knife has been with me for 10 years and always feels like my familiar friend in the kitchen. If a sharp chef’s knife makes you feel a little uncomfortable, then this class is for you. This class will teach you that the sharper the knife, the safer your chopping will be. I will briefly go through different types of knifes and their uses, how to take care of your knives, and then practice slicing and dicing.
Techniques you will learn:
How to large dice, small dice, julienne, and brunoise onions
Julienne various vegetables
Roll chop herbs
Small dice steak
Dishes you will make and eat:
Raw steak tartare or tomato tartare
Vegetable spring rolls with satay sauce
Seasonal vegetable soup topped with basil pistou