Through a combination of demonstration and hands-on experience, our Chef will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening, and preservation of knives to give you the professional touch in the kitchen.

This class offers a practical, hands-on experience aimed at developing your cutting skills, while providing essential understanding of how the right cut can improve the flavor and texture of all dishes.

You will gain a greater understanding of how to select, use, sharpen, and maintain their knives.

This course will cover a variety of different cutting techniques and how they are best used to optimize the flavor and presentation. From cutting, peeling, and dicing vegetables and fruit including the essential techniques of julienne and chiffonade, to slicing a piece of meat, boning a whole chicken, and filleting and skinning a fish, these skills will afford the home cook a practical and proficient foundation.

At the conclusion of the class, participants will sit down together and consume the meal they prepared in class, with accompanying beverages.