필수 셰프 기술: 칼 다루기, 안전 및 숙련도

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