Luis Obregon, chef, sommelier and culinary instructor
Class Type: Hands On Class
Specializing in the practical, this class is all about the edged weapons that are your biggest asset in the kitchen – your knives. Speed and streamline your cooking time by learning some applied body mechanics, then absorb some facts on choosing the best knife for the job. Learn how to use, sharpen, care for and store your most valuable kitchen tools. In this hands-on class, get up-close and personal with onions, basil, and ginger while you learn to differentiate between chopping and mincing, and appreciate the finesse of a chiffonade and a julienne. Hands-on. Bring your knives and steels if desired (or use ours).
Registration in the class includes a hand made knife.