This 2.5-hour intensive is designed for the home chef ready to deepen their knife fluency—expanding both their technical range and precision across a wider set of ingredients and tools. Building on the foundational skills introduced in Knife Techniques I, this course moves into more advanced territory: mastering control with specialty tools, working confidently with complex produce, and learning to carve poultry with ease and refinement. You’ll begin by refining your grip and blade awareness as we introduce the paring knife, peeler, microplane, and mandoline—tools essential for fine detail and efficient prep.
From there, we’ll tackle a wide variety of seasonal and specialty vegetables. Through hands-on guided practice, you’ll break down everything from butternut squash and leeks to broccoli florets, avocados, pomegranates, and melons. You’ll learn how to supreme citrus, trim asparagus, and slice or scoop with intention—each motion executed for both beauty and utility.
The second half of class focuses on poultry carving, a critical culinary skill. You’ll learn how to carve a roasted chicken into eight clean, even pieces using clear anatomical markers and knife guidance. This technique allows for elegant presentation and efficient portioning—skills that are essential for both everyday meals and dinner parties.
Throughout the session, you’ll gain a deeper understanding of ingredient structure and how to adapt your approach accordingly. This class isn’t just about cutting—it’s about transforming raw ingredients with precision and purpose, unlocking their full potential through practiced skill and thoughtful execution.
By the end of class, you’ll walk away with expanded knife dexterity, sharper instincts, and a broader toolkit—ready to take on more ambitious recipes with confidence and finesse.
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