Basic Knife Skills Introductory Hands-On Cooking Class and Jambalaya for dinner

Doesn’t matter how high quality your ingredients are, if your knife skills aren’t up to par, cooking is going to feel like a chore. Anybody can pick up a knife and cut vegetables or meat, but knowing how to use a knife properly can have a big impact on your food.
Knowing how to use knives skillfully is the foundation of all cooking, and should not be scary or frustrating. 

In this hands-on introductory class, you’ll start with a discussion of various styles of knives and when to use them, how to properly hold them for efficiency, speed and safety, proper storage, cleaning, and the differences between sharpening and honing. You will learn how to slice, dice, and chop in the safest and most efficient manner. At the end of our class we will enjoy the fruits of our labor with a small meal from items we prepared in class.

What our Chef Gordon Gomila will go over in class:

• Speed up your cooking process with masterful knife skills.
• Learn which knife to use in different cooking situations.
• Practice classic cuts like slice, dice, mince and julienne, also intro to cutting brunoise, baton, batonette and chiffonade
• Sharpen knives and learn to store them properly