This 2.5-hour advanced workshop is designed for home chefs ready to expand their knife fluency and elevate their precision across a wider range of ingredients and tools. Building on the foundational techniques from Knife Techniques I, this class introduces specialty tools and more complex prep skills to help you cut with greater finesse, speed, and purpose.
You’ll begin by refining your grip and control while learning to work efficiently with essential tools like the paring knife, peeler, microplane, and mandoline. Through guided hands-on practice, you’ll break down a variety of irregular, tough, and delicate produce—from butternut squash and leeks to pomegranates, avocados, melons, and citrus (including how to supreme with precision).
In the second half of class, you’ll master poultry carving, learning how to break down a whole roasted chicken into eight clean, even pieces using anatomical markers and fluid knife motion. This technique is a game-changer for both presentation and portioning—perfect for elevated everyday meals or dinner parties.
More than just cutting, this class is about reading the ingredient, moving with control, and executing with intention. By the end, you’ll leave with expanded knife dexterity, sharper instincts, and the confidence to take on advanced recipes, plating, and prep with ease.