Next Level Knife Skills: Mise en Place

In this mise en place (literally “put in place”) knife skills class, Chef Paul will highlight a wider range of French knife skill techniques that professional chefs use to prepare and organize ingredients ahead of cooking, including dicing, julienne, segmenting, spatchcocking (butterflying), brunoise, chiffonade, ribbons, and mincing. All while creating a delicious meal!

In this class you’ll prepare a wilted kale salad (ribbons, chiffonade, mincing, julienne, sticks), followed by a lesson in how to spatchcock a cornish hen (so removing the backbone) and preparing a rub before roasting. Alongside an easy and fresh summer vegetable couscous, you’ll create a fresh chermoula sauce (brunoise of different shaped vegetables; deseeding, deveining). Dessert will be a super fresh apple sorbet (segmenting fruit, a difficult technique). 

• Wilted kale salad with apples, nuts, dates and fresh lemon vingaigrette
• Spatchcocked cornish hens prepared with a paprika rub
• Vegetable couscous with chermoula sauce (a mixture of green herbs)
• Apple sorbet with fresh citrus fruit and fruit wedges