Knife Skills

About this class

This class is specifically about knife technique, proper grip, the rock chop, julienne, brunoise, and how to break down proteins efficiently and safely. You spend the full session with your hands on the knife rather than watching a demonstration, which means you actually retain the technique instead of forgetting it the moment you get home. It is priced lower than most other classes here because it covers foundational skills you will use in every other cooking class and every meal you cook afterward.