Sundays 10.00am - 4.00pm
What You Learn
Essential cutting skills
How to use a knife effectively
How to sharpen and maintain knives
What You Get
Hands on training
Certificate of attendance
Materials to Bring
Pen for note taking
We supply all equipment but participants may bring own knives to use in class
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Through a combination of demonstration and hands-on experience, our Chef will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening and preservation of knives to give you the professional touch in the kitchen.
This class offers a practical, hands-on experience aimed at developing your cutting skills, while providing essential understanding of how the right cut can improve the flavour and texture of all dishes.
You will gain a greater understanding of how to select, use, sharpen and maintain their knives.
This course will cover a variety of different cutting techniques and how they are best used to optimize the flavour and presentation. From cutting, peeling and dicing vegetables and fruit including the essential techniques of julienne and chiffonnade, to slicing a piece of meat, boning a whole chicken (demonstration only) and filleting and skinning a fish, these skills will afford the home cook a practical and proficient foundation.
At the conclusion of the class participants will sit down together and consume the meal they prepared in class, with accompanying beverages.
On completion of class participants will receive a certificate of attendance