This immersive 2.5-hour workshop is the cornerstone of technical excellence in the kitchen—designed for the home chef ready to sharpen not only their blade, but their discipline, accuracy, and efficiency. Every student will work independently with their own workstation, set of tools, and cutting board.
This class begins at the foundation: posture, positioning, and grip. You’ll learn the professional handshake grip for stability and control, the claw grip for safety and precision, and how to align your body for maximum power and reduced fatigue. You’ll get comfortable handling a chef’s knife and learn the importance of investing in the right tools.
From there, we move into the structure and vocabulary of professional cuts. You’ll master the batonnet, allumette, Julienne, and the three classic dice: large, medium, and brunoise. Each cut is taught with the dual goals of production speed and precision sizing—just as it’s done in professional kitchens, where consistency matters. We’ll cover the difference between production cuts and refined knife work—and when each style is appropriate depending on the dish and context.
The second half of class shifts to real-world application. You’ll break down onions (julienne and medium dice), shallots (fine brunoise), and chiffonade herbs with finesse and speed. Along the way, we’ll guide you through best practices for caring for your tools: how to choose the right knife and cutting board, how to hone your blade for longevity, and what to look for when shopping for quality gear.
You’ll be able to put your knife work to use immediately—creating vibrant salads, fresh sauces, and flavorful base ingredients for soups, stocks, and more.
This course is where speed meets skill and repetition becomes instinct. By the end of class, you’ll slice and dice with confidence and clarity, carrying forward the muscle memory, discipline, and knife intelligence that form the backbone of every great kitchen—home or professional.
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