Good knife skills are the foundation of culinary arts. Textures created by skilled cuts influence not only the appearance of food but also the flavor and mouth feel. This online course takes a progressive approach to the development of knife skills through a combination of demonstration and hands-on practice.

ONLINE   $275

WHAT WILL YOU LEARN

  • Evaluating knives: which knives for which task

  • Anatomy of a knife

  • Knife safety

  • Ergonomics: proper body positioning

  • Proper way to grip a knife

  • Using the rocking motion when slicing

  • Perfectly portioned cuts: Batonnet, Julienne, Dice, Paysane, Rondelle, Chiffonade

  • Slice, julienne, dice onions

  • Cut, seed, and julienne bell peppers

  • Fillet and veneer: fillet bell pepper to remove skin, make tomato roses, shave thin sheets of cucumber

  • How to use a mandoline

  • Garnishes: green onion flowers and ferns, citrus sectioning

  • Knife care—keeping your knives sharp and storing them properly

COURSE CURRICULUM

  • Cutting-Edge Kitchen Skills

  • Ready, Set, Cut

  • Knife Skills Lesson 3: Odd Balls, Leaves and Flowers

  • Knife Skills Lesson 4: Garnishes, Mandoline and Knife Care

ADDITIONAL INFORMATION

This is a class that will help you gain much more confidence in your knife skills and become more efficient in meal preparation.

ONLINE   $275

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