Elevate your knife skills with Knife Skills 3, the next step in achieving professional-level precision and safety in the kitchen. This class builds on the techniques from Knife 2, focusing on julienne and brunoise cuts while introducing the lever chop, a method for safely cutting and dicing larger items like summer melons.What You’ll Learn:
- How to execute julienne and brunoise cuts with consistency and precision.
- The lever chop technique for safely handling and cutting large items, such as melons and squash.
- Tips for refining your form and increasing your efficiency for advanced cutting tasks.
Hands-On:
- Practice julienne and brunoise cuts to perfect your precision.
- Use your skills to prepare a restaurant-worthy salad featuring cubed melon, tomato, cucumber, and avocado arranged on a plane and topped with a shallot-jalapeño mignonette.
Take home your beautifully crafted salad as a testament to your advanced knife skills.
By the end of the class, you’ll have the confidence to tackle more complex cutting tasks with precision and creativity. Whether working with delicate cuts or large, challenging ingredients, these skills will enhance both the presentation and flavor of your dishes. Perfect for those advancing from Knife 2 or anyone seeking to sharpen their culinary expertise!
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