Knife Skills, Deboning & Filleting May 30, 2009

May 30, 2009- June 13, 2009, Saturdays, 9:30am-2:30pm

This three-session class will sharpen a students technique, giving them 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. Students will 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.