Institute of Culinary Education · New York, NY
Date & time
Wed, Jun 17
6:00 PM
Duration
3 hrs
Beginner
Price
Contact for pricing
A hands-on technique class designed to make you a more confident, efficient cook. Over three hours you'll work through the fundamentals of knife handling: the proper pinch grip, the claw technique to protect your fingers, the rock chop for herbs, the julienne and brunoise for vegetables, and how to break down a whole chicken. Your instructor will watch your form and correct your grip throughout. You'll leave with faster prep times, safer hands, and a dramatically better knife than you arrived with in terms of how it performs. All knives, cutting boards, and produce provided. Recipe card to take home.