Superior Culinary Center: Knife Skills Class: 3/5
Class: Knife Skills Class
Time: 11:00am -12:30pm
Our most popular class back by popular demand !
A hands-on chopping session where you learn how to mince, slice and dice vegetables and herbs. Knife care, sharpening and honing, and selection and manufacturing are also covered.Become faster and more accurate with your knife work, and create dishes that cook evenly and look truly professional.
Guided by Chef Thomas Schultz, you’ll explore proper hand placement and the four fundamental cuts. Learn to dice, mince and julienne a range of produce. Find out how to chop herbs without bruising them or losing flavor, and never again cry when cutting an onion.
Uncover Chef Tom’s favorite shortcuts for working with butternut squash, pineapple, chilies, citrus and more. Discover the four knives every chef needs in their kitchen, and finish the course with a lesson on honing and sharpening your knives at home!
Knife Skills Class Agenda:
- Knives For Each Task
- Knife Holding
- Cutting Techniques
- Vegetable Cuts
- Julienne (Matchstick)
- Brunoise (Fine Dice)
- Batonnette (Sticks)
- Paysanne (Coins)
- Rondelle (Bias)
- Tourne (Football)
- Peppers, Onions, Zucchini, Carrots, Potatoes, Celery, Green Onions, Radishes, Herbs
Registrations are made on first-come, first-served basis. Please call 414.671.1200 to register
During class students will sample all the dishes prepared by the chef.
Some classes will not be available for online registration. Registrations must be canceled 72 hours in advance for a refund. Superior Culinary Center reserves the right to cancel classes not meeting enrollment standards, to change recipes, or to substitute instructors.
Saturday, March 5th, 2016
from 11:00 am – 12:30 pm