In this class we will cover many knife cutting techniques starting with honing them with a steel. We will concentrate primarily on chef knives and paring knives for the cutting techniques covered.
Slicing - onion (half), celery stalk,
Dicing - onion, carrot, celery, bell peppers, tomatoes (boil to peel), green apple
Julienning - orange zest
Sectioning (citrus) - orange
Chopping - parsley
Mashing - garlic
Chiffonade - Lacinato Kale
Shaving - Parmigiano-Reggiano, chocolate
Menu:
Celery and Apple Salad with Toasted Almonds and Shaved Parmigiano-Reggiano
MInestrone
Garlic Bread with Parsley
Fresh Orange Dessert with Grand Marnier and Shaved Dark Chocolate