We begin with the physical foundation of knife mastery: grip, posture, stance, and movement. You’ll learn the professional “handshake grip” and “claw grip,” aligning your body for stability, speed, and safety. You’ll learn to use your knife as an extension of your body, moving with rhythm and speed like a professional chef.
From there, we dive into the structure and language of classical French cuts. You’ll practice batonnet, julienne, brunoise, and a range of dice with precision and repetition—building the muscle memory and visual fluency that chefs rely on every day. We’ll discuss when to use refined vs. production cuts, and how to adapt your technique based on the dish and the ingredient.
Hands-on practice includes breaking down onions, shallots, and fresh herbs—all essential to stocks, sauces, and vibrant raw preparations. Along the way, you’ll learn how to care for your tools: how to hone your knife, what to look for when buying one, and how to protect your investment with the right board and maintenance.
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