The correct mastery of knives is the foundation of any cooking journey. Learn the basics of handling your chef's knife in your daily cooking. In this course we’ll answer a few key questions:

• What's the best knife for you?

• What's the correct grip of a chef's knife?

• What are the basic cuts and what are they good for?

• How does the correct cut impact the quality of your final dish?

Take this demo and practical course to find the right answers to all these questions and practice the most common cuts in the kitchen.

ABOUT KNIVES

-        General presentation of the most important and commonly used kitchen knives.

-        What’s the best chef’s knife? The one that perfectly fits your needs and budget.

-        How do we hold our knives?

-        Maintenance, storring and transportation of the knives.

BASIC CUTS OF VEGETABLES

-        Even pieces means even time of cooking. Technical cuts.

-        Sticks and cubes (jardiniere & macedoine)

-        Strips and tiny cubes (julienne & brunoise)

-        The onion – truth or dare? Ciseller and emicer.

-        Utility cuts: paysanne, mirepoix.

-        BONUS CUT: citrus segments

AFTERCLASS SNACK:

-        Chicken cubes on fried rice with vegetables.

Date: Thursday 20 Feb 2020

Time: 5:30pm to 8:30pm

You will get:

• Knife, chopping board, ingredients and apron to use during the course

• Lots of knowledge to take home

• Coffee, water and morning snack

• Special price voucher for my best selling cooking course on Udemy.com