Chefs and serious cooks spend countless hours slicing, dicing, mincing and chopping. Learning to perform these tasks safely and efficiently is an essential part of cooking. This class will teach you the proper way to handle and use the most important piece of equipment in your kitchen-your knife. You will learn the basic cuts-including dice, julienne and mince-bypracticing on fruits and vegetables. Then we'll cook up and eat the "fruits" of our labors. We will also discuss knife safety, care, honing, sharpening, and making a knife purchase. We highly recommend that you take a basic knife class before taking any hands-on cooking classes. Good knife skills is a fundamental part of good cooking and does increase your ability to participate in the classroom experience. Note: This class is for adults ages 18 and up only.
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