Class Description
Your chef’s knife is the single most powerful tool in your kitchen - but if you’re not using it correctly, you’re slowing yourself down and making cooking harder than it needs to be. In this hands-on class, you’ll learn safe, practical techniques for slicing, dicing, julienning, and chiffonading a variety of vegetables, all while we create and cook fresh, flavorful dishes. Say goodbye to tedious prep work and hello to speed, precision, and confidence that transforms the way you cook. Don’t just chop - learn to wield your knife with control, skill, and ease, and make every meal more enjoyable.
Class Length
4 hours
Skills Learned & Practiced
- exploring a basic knife kit - what you need and what you don't
- practicing proper knife grip and placement of both hands
- making common knife cuts and understanding when/why they are used
- controlling size and precision when cutting
- judging ingredient size for strategic cutting
- breaking down different-sized vegetables safely and effectively
- building confidence and speed
- organizing mise en place and understanding its importance
- maintaining knife sharpness
Price
- $185.00 per person (minimum 2 people) + GST
- Contact me for 3+ people for a reduced group rate (or a one-on-one rate)
- Includes class, food, up to 30 mins of travel & set-up/clean-up time
Practice Recipe Examples
We'll cook dishes that require plenty of knife skills such as: Moroccan Vegetable Stew, Borscht, Ratatouille, Spanish Pisto (Vegetable Stew), Indian Pav Bhaji, Tabbouleh, Minnestrone Soup, Peruvian Shrimp Salad, etc. Dishes will be finalized upon booking.
