Knife Skills, Deboning and Filleting October 10, 2009

Handling a knife with dexterity and skill is not simply the mark of culinary accomplishment, but one of its most basic building blocks. This three-session class will sharpen your technique, giving you greater consistency—and confidence—in the kitchen. Class begins with a tutorial on proper posture (positioning your body, grasping the knife and holding food that’s being chopped) and then moves on to serious slicing and dicing. You’ll start with basic vegetable cuts, progress to julienne, chiffonade and other advanced skills and even learn how to break down and debone whole chickens and fillet whole fish. Instruction on knife identification, sharpening and care supplement your education so you can continue to improve your efficiency and speed at home, long after class is over.


Event Meets on Saturdays

Official Website: http://www.internationalculinarycenter.com/rec