Knife Skills: The Fundamentals

Join this practical, hands-on knife skills class where Chef Paul guides you through essential cutting and food preparation techniques that make cooking easier, more efficient, and more enjoyable. You'll learn how to select the right knives for different tasks, care for your tools properly, and use them with precision to achieve consistent cuts. As you practice slicing, dicing, and chopping, you'll prepare a complete four-course meal that showcases these fundamental skills in real-world applications.

Throughout the class, Chef Paul demonstrates key techniques including vegetable preparation, herb mincing, and citrus supreming. You'll apply these skills immediately as you create fresh tomato bruschetta, tender roasted chicken with vegetables, crispy roasted potatoes with accompaniments, and a delicate apple tarte fine for dessert. This integrated approach ensures you understand not just the techniques themselves, but how to apply them in actual cooking situations.

Menu:

• Tomato Bruschetta: A classic appetizer featuring fresh tomatoes served on toasted bread.
• Roasted Chicken with Carrots and Parsnips: Tender roasted chicken paired with sweet, caramelized vegetables.
• Roasted Potatoes with Caramelized Onions and Charred Peppers: Crispy potatoes served with flavorful onions and smoky charred peppers.
• Apple Tarte Fine: A simple yet elegant dessert made with butter, flour, and thinly sliced apples.

Beverages and Dietary Accommodations:

Guests are welcome to bring wine or beer to enjoy during the class. Most dietary restrictions can be accommodated with advance notice; please include any dietary requirements in your booking message, as recipe modifications cannot be made during class itself.

Booking Requirements:

This class requires a minimum group size of two participants. When booking as a group, please make your reservation under one name as a complete booking group.