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What You Learn
How to French style a rack of lamb
Debone an entire chicken
Fillet, debone and prepare fish
What You Get
Certificate of attendance
Hands on training
Materials to Bring
We supply all equipment but participants may bring own knives to use in class
Pen for note taking
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.
Step up to the next level of cutting expertise with our advanced knife skills class.
Following on from the foundation set in our hugely popular 'Knife Skills' class you will progress to more intricate and complex blade skills.
This hands-on class is devoted to expanding and refining your cutting skills which in turn will allow you to be more efficient and more creative in the kitchen.
This class will cover the techniques involved in carving up a rack of lamb a la French style, how to debone an entire chicken plus fillet, debone and prepare fish for sushi and sashimi and how to create decorative vegetables and garnishes.
At the conclusion of the class participants will sit down together with the trainer and consume the meal they prepared in class, with accompanying beverages
On completion of class participants will receive a certificate of attendance
Please note that enrolments for this class close 48 hours prior to commencement