Cook Like a Chef: Learning Basic Knife Skills and Cooking (15-18)

Knife skills are an essential part of cooking. 
 In this multi-day course, your student will learn basic knife skills as well as practice those skills in class while creating 4 different dishes. This is a class where we use knives, parental supervision is strongly recommended. 

The class will be broken up into 2 sections. Approximately the first 30 minutes we will learn in theory, and then we will learn in practice by preparing a dish that heavily depends on knife skills. 

Week 1:  Knife Safety, Choosing the Right Knife for the Task, Holding your Knife, Setting up your Cutting Board, Basic Chopping & Dicing (Chicken Cobb Salad)
Week 2: Knife Anatomy, Using Different Parts of the Blade, Understanding Cutting Terms, Cutting an Onion, Dicing, Chopping Herbs ( Chicken Quesadillas and Pico De Gallo)
Week 3:  Caring for your Knife (Keeping it Sharp, Cleaning, Storing), Small Dice and Mincing, Chiffonade (Baked Salmon with Tabbouleh)
Week 4: Choosing a Knife, Julienne (Asian Stir Fry Vegetables)

By the end of this class your student would have learned:
1. Knife safety, how to hold and use a knife in the kitchen.
2. How to chop, dice, mince, chiffonade, julienne.
3. Why do Chefs use different cuts and cutting terms in a recipe.
4. How to care for and choose a Chef Knife.
5. Tried 4 new recipes using their new skills. 
6. Become more confident with using a Chef Knife and be able to continue to cook at a higher level.

I cannot stress enough that this is an active Knife Skills class. Your student will learn how to use a Chef Knife in this class, as well as use the stove and the oven. Parental supervision is STRONGLY recommended. I will stress knife safety in this class each day. However if you are more comfortable, knife gloves for kids can be purchased online in preparation for this class. This will help your student feel more confident as they learn and master these skills. 

This is an interactive knife skills based class and your student will be cutting and cooking right along with me. I will demonstrate step by step, making sure we move along together through completing the recipe. I will have one camera that is dedicated just to the work station so your student can see exactly what is taking place. Your student will be able to ask questions and meet new friends. 

If your student has any allergies, please contact me and I would be happy to provide you with a recipe with substitutions. This also applies to students that wish to join the class but may need vegetarian friendly substitutions. I have personally followed a vegetarian diet for many years and will be happy to make sure your student feels included.