Gaining an Edge in the Kitchen: Knife Skills 101 with Spring Vegetables and Chicken
Saturday, April 9, 2016, 12:00 pm - 2:30 pm
Do you know a julienne from a brunoise? A mince from a chiffonade? There’s no better way to boost your confidence and enthusiasm in the kitchen than with a solid
Do you know a julienne from a brunoise? A mince from a chiffonade? There’s no better way to boost your confidence and enthusiasm in the kitchen than with a solid foundation in knife skills. If you want to become faster and more accurate with your knives, and create dishes that cook evenly and look truly professional, this is the class for you!
Guided by cooking instructor and chef Frances Wilson, you’ll explore proper hand placement, four fundamental cuts, and the basics of chicken butchery. Learn to dice, slice, mince, and chop a range of produce, including onions, asparagus, potatoes, carrots, and spring garlic. Learn how to select and care for the knives every chef needs in their kitchen, and finish the class with a delicious light North African-style lunch made with the ingredients you’ve prepared.
Frances spent the last 10 years teaching the Professional Culinary Course at Tante Marie’s Cooking School here in San Francisco and has decades of experience as a chef and instructor.
Please note: This class will take place outdoors in the CUESA Kitchen, which is located in front of the Ferry Building, south of the clocktower, about halfway between the main staircase and MarketBar Restaurant. You will be standing for most or all of the class. Please wear comfortable, closed-toe shoes and layered clothing. Bring an apron if you need one, and a sharp chef’s knife and a paring knife if you have them. A light, late lunch will be provided.
Tickets are nonrefundable but are transferable to another guest for this class.