Essential Chef Skills: Knife Handling, Safety and Mastery
In this three-day course, we will learn one of the most important skills in the kitchen: the use of the knife. Becoming adept with the knife saves time on preparation and gives your dishes a more refined look and presentation.
Rafael Gonzalez
Average rating:
5.0
Number of reviews:(911)
What's included
3 live meetings
2 hrs 15 mins in-class hoursClass Experience
In this 3 day course we will learn how to safely and efficiently handle our knives. This is an essential skill in the professional kitchen as we are able to save so much time on the preparation. Every day we meet we will always go over: 1) cutting board safety 2) how to sharpen your knife and its benefit 3) proper gripping of the knife 4) proper placement of hands 5) selection of knives to use for different purposes Each day we will learn a different cutting technique. I will first demonstrate slowly so the students can watch and listen. We will go over the instructions slowly and I will closely supervise each student, which is why I like to keep my class sizes small and manageable. Individual attention is imperative for this lesson. Equipment, ingredients and food items for each day to use for cutting practice will be listed in the materials section. DAY ONE: DICING - the most important and most widely used cutting technique. We will learn how to dice large, medium and small DAY TWO: JULIENNE - very thin and matchstick like cutting. Mostly used in salads and stir fry dishes. OBLIQUES - triangular cut. It is most commonly used in stews and roasted vegetables. DAY THREE: CHIFFONADE - used primarily for herbs and also to finish sauces. MINCE - extra small and finely cut for extra flavor
Other Details
Parental Guidance
Parental guidance is strongly advised as the learners are handling knives in this class.
Supply List
DAY ONE: 3 onions (white or red) DAY TWO: 4 carrots DAY THREE: 1 bunch basil 1 head of garlic EQUIPMENT FOR ALL 3 DAYS: cutting board paring knife 6" or 8" French knife serrated knife kitchen towel 2 medium bowls sharpening steel
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined May, 2020
5.0
911reviews
Teacher expertise and credentials
I have been a professional chef for over 25 years. I have much knowledge to share with my learners and hope to build their confidence in the kitchen.Reviews
Live Group Class
$54
for 3 classes3x per week, 1 week
45 min
Completed by 45 learners
Live video meetings
Ages: 8-13
3-7 learners per class
