Get comfortable at the cutting board with the chef’s most important tool(s). Hone basic knife skills and practice the fundamental cuts for vegetables — mince, dice, brunoise, batonnet and julienne — as well as a few simple cooking techniques. Plus, learn how to select a knife that fits your needs, and tips for keeping all your knives sharp and well-maintained at home.

Menu

Vegetable Crudite With Hummus
Vegetable and Wild Rice Soup
Chicken Florentine- Chicken Stuffed with Spinach and Cheese and Fried
Apple and Pear Cobbler

Perfect Mashed Potatoes

Penne Pasta with Mario Batali’s Basic “Gravy”

Roasted Chicken with White Wine Mushroom Pan Sauce with Herbs

3 hour class

Please park on Pixley Street, wherever you may find parking, or a short block to the East at the train station.

Please note: if class doesn’t fill up to a minimum of 8 people, class will have to cancel and we will reschedule the class for you.

While we try as hard as possible to accommodate each group of friends, students learn in teams of three or four, so there may be times where a member, or members of your group will join other teams. We promise you won’t be far and it’s also a great way to make new friends.