Cooking Fundamentals-Knife Skills July 18, 2012

In this class you'll learn the proper techniques for dicing and chopping all those vegetables you'll be using in everyday cooking. We will talk about the best way to hold your knives, increase your speed and most importantly how save your fingers! All items prepared are used in the next series of Fundamentals - Sauces and Stocks.

Care and maintenance of your investment as well as how to sharpen your knives yourselves will be included. We will have several different brands of knives for you to use. So you can get the best idea possible of what's the best brand of knife for you! If you already have a set you enjoy, feel free to bring your Chef Knife along.

Usually we offer soup or sandwiches during this class so no one starves. If you’re worried you might not like it or have an allergy, call ahead to find out what we’re making that evening, but we usually let you know in the class reminder email. This class lasts approximately two hours.

You will learn:

About what knives to buy that are right for you (here's a hint, you won't need that big knife holder on the kitchen counter!)
How to hold your knife properly
How to maintain and care for your knives
How to dice & chop onions, carrots, celery, garlic, tomatoes, bell peppers, and herbs with rapid speed! (hopefully)
How to become a ninja warrior! (maybe)

BYOB - mmm...but there will be knives involved

Official Website: http://www.welldonecc.com/classdetail.aspx?class_id=1