Prerequisite: Knife Skills Level 2
In Knife Skills 3, where you’ll refine your precision technique. Building on the foundations from Knife 2, this class focuses on even smaller cuts like julienne and brunoise cuts, and emphasizes how to handle round and tricky items like tomatoes and onions with confidence.
What You’ll Learn:
- Julienne & Brunoise: Perfect these foundational cuts to achieve consistency and finesse in your dishes.
- How to Cut Round Items: Learn the best techniques for cutting round vegetables like tomatoes and onions with precision, ensuring clean and safe cuts.
- How to Cut a Shallot: Practice brunoise shallots for a fine, even dice, ideal for sauces, salsas, and garnishes.
- Chiffonade Herbs: Perfect the art of slicing herbs into delicate ribbons, ideal for garnishing or finishing dishes.
Hands-On Practice:
- You’ll use your advanced cutting techniques to practice with ingredients like tomatoes, onions, and shallots.
- Create a fresh Pico de Gallo, highlighting your skills in dicing, julienning, and balancing flavors to prepare a delicious salsa.
By the end of the class, you’ll have the precision to confidently tackle more complex and precise cutting tasks.