The Art of Cooking: Knife Skills
Let's cut to the chase
Need to sharpen up your knife skills? This class will have you slicing and dicing like a pro.
Learn from an expert chef about the different types of knives and what they’re used for, as well as cutting styles and impressive techniques like julienne, macédoine and paysanne.
You’ll work with Flint and Flame knives to hone your understanding as we cover how to use knives safely, sharpening techniques and how to choose the right tool for the task at hand.
You’ll learn from a mix of demonstrations and hands-on techniques, including filleting and skinning a fish and breaking down a chicken. By the time you leave, you’ll have grown your confidence and knowledge – and picked up a lifelong skill.
No need to be a cooking connoisseur here… this relaxed and informative class is suited to all abilities. Plus, there’ll be time at the end to tuck into your beautifully chopped, sliced and diced creations!
What you'll learn
- Different types of vegetable cuts
- Fillet and skin a flat fish
- Breaking down chicken
- Sharpening and using knives correctly
- Different knives and the safety
- What each knife is used for
- Knife maintenance
What you'll cook
- Minestrone soup
- Chicken stir-fry
- Pan fried fillet of fish, finished nut brown butter with flat parsley, shallot and Lilliput capers
What you'll get on the day
- Tea, coffee and pastries on arrival
- All ingredients and equipment for the class
- Use of a workstation between two participants
- Loads of handy knowledge and tips from our experts
- Recipes you can easily replicate at home
- Soft drinks throughout the day
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