Do you know your brunoise from your batonnet? What is the difference between chiffonade and julienne? The knife is one of the most used tools in the kitchen, so it is important to know how to use it safely and effectively. In this introduction to knife skills, we'll hone basic skills, learn tips and tricks, then practice fundamental cuts for vegetables. We will mince, dice, brunoise, julienne, and chop our way to dishes like hearty Vegetable Soup, caramelized Onion Tart, and Apple Crumble. Finally, we'll cover how to purchase, clean, sharpen, and store knives. Bring one large and one small knife to class (chef's knife and paring knife). A $20 food fee is included in the course fee.
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Earlier Event: September 27The Chinatown Experience Tour
Later Event: October 19Beyond Beginning Cooking - Brookline Adult & Community Ed Class