Teens Cook: Basic Knife Skills
In this 90 minute hands-on course, teens will learn knife safety and knife cuts, which will improve their cooking.
Chef Ro
Average rating:
5.0
Number of reviews:(85)
What's included
1 live meeting
1 hrs 30 mins in-class hoursClass Experience
In this course we will go over basic knife skills. We will discuss knife safety, how to properly handle your knives, the differences between honing and sharpening, and when to use different basic knife shapes/types. Students will learn how to maintain their knives for safety and efficiency. We will make a variety of cuts using fresh different vegetables, and discuss why each cut is used. We will talk about understanding why a recipe calls for certain cuts, and what that terminology means. We will then use the items we have cut to make a quick stir fry.
Other Details
Parental Guidance
Students will be using knives and a stovetop for this class. Please make sure your student feels comfortable with these items, or have parental supervision available.
Supply List
Students will need the following produce/kitchen equipment: 1 onion 1 bell pepper (any color) 1 clove garlic 1 small bunch of cilantro or flat leaf parsley 1 celery stalk 1 carrot Oil, for cooking (only 1-2 tablespoons needed) Seasoning, as desired Chef's knife (8" is preferred) Honing steel (sharpening steel that comes with most block sets, but this can be optional) Cutting board Wok or skillet for cooking the vegetables Vegetable peeler (optional)
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Teacher expertise and credentials
California Teaching Certificate
My name is Rochelle Van Der Merwe, but most people call me Chef Ro (it's just easier!). I graduated from The Art Institute with my culinary degree, and I have been in the food industry as a professional for nearly 15 years. I have been teaching for almost 10 years now, both to home cooks and to future professionals. I have taught at recreational schools, Culinary Schools, and most recently at a high school.
I have cooked in both restaurants and catering companies. I have also been the Executive Chef of a hospital, run recreational cooking programs all over the country, and even done some private chef work. I have worked professionally on both the culinary side and the pastry side, and have taught both for many years. I simply love showing people that cooking is not difficult, and can also be quite fun!
I do have two four-legged colleagues of the kitty variety that will sometimes cry because they want to be on camera. But I assure you - I don't let the cat hair get in the food!Reviews
Live One-Time Class
$15
per classMeets once
90 min
Completed by 19 learners
Live video meetings
Ages: 14-18
3-9 learners per class
