Knife Skills: The Fundamentals

About this class

Students learn the professional knife grips and cutting techniques behind dice, chiffonade, julienne, and brunoise, practicing on real vegetables and herbs that go into a multi-course meal cooked during the session. The class is taught by a classically trained chef in a relaxed loft setting, and the meal made from the prepped ingredients is eaten together at the end. Reviewers consistently call this one of the most practically useful cooking sessions available in New York City.