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You'll learn how to select and care for your knives as well as how to sharpen and hone them along with your skills.
You will learn the most important skill in the kitchen before heading to the stove -- learn to slice and dice like a pro.
The students will learn the basic principles of slicing, dicing and mincing, as well as how to choose and care for your knives.
Students in this course will learn fundamental cooking techniques, mastering both knife skills and multiple meat, grain, and vegetable preparations.
In this class, we will teach you how to chop, dice, and mince vegetables.
Good knives are the foundation of a well equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, and chop in the safest and most efficient manner.
In this 4-part series you will learn the basic cooking techniques and knife skills that bring out the most in vegan and vegetarian cuisines with options for the student who enjoys high-quality organic poultry and wild fish.
Improve your presentation skills by learning the correct ways to cut and chop vegetables and herbs into attractive shapes and garnishes.
Learn some of the same basic culinary fundamental skills taught to chefs in the finest cooking schools.
Students attending this class will learn how to maintain a sharp edge and the best way to cut vegetables.
Under the watchful eye of Chef Ken Weinreich, you'll learn how to take a chicken apart for everything from paillard, to tenders, to cordon bleu making sure you are getting the most out of your bird.
This series was designed for those people who want to improve and lighten their cooking style without sacrificing any flavor. We will focus on selecting and cooking high-quality, flavorful ingredients; utilizing fresh herbs; understanding the nutritional value of a balanced meal; and mastering simple cooking techniques like braising, poaching, and steaming to create f
Taking a class with friends or coworkers? Explore private event options
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Everything you ever needed to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife.
Students will learn how to become a skilled butcher and cook!
Students will focus on selecting and cooking high-quality, flavorful ingredients; utilizing fresh herbs; understanding the nutritional value of a balanced meal; and mastering simple cooking techniques like braising, poaching, and steaming to create food that is richly satisfying.
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