This skills class will set a strong foundation for learning new and more complicated knife cuts. There will be a review of proper knife care, and a short intro into the different types of knives available. The cutting portion will begin with getting to know your knife, mastering your grip, and knowing what to do with your guiding hand.
We will review a series of different cuts and techniques including squaring off vegetables, fine julienne, chiffonade, and small dice brunoise cuts. There will also be some demo of other cutting and butchery techniques. We will finish class by having you practice your newly mastered skills slicing and dicing your own filling to assemble and eat Fresh Thai Spring Rolls.
- Please bring:
An apron and if you would like, your favorite kitchen knife (chef’s knives will be available for use by attendees as well)
- Tuition assistance is available. Click here for more information.
- Attendees should wear closed toed shoes, hair needs to be pulled back out of the face, and clothing must be comfortable and safe to cook in.
- There is a materials fee of $10 included in the price of class.
Meghan Males has 20 years experience in the Hospitality & Food Service Industry to pull from in teaching and mentoring students. After attending the California Culinary Academy in San Francisco, she went on to work as a Chef in restaurants, hotels, and corporate dining throughout the Bay Area.
Some career highlights include being the Executive Chef for the opening of a Rick Bayless restaurant, feeding large numbers of employees as a Corporate Chef at Gap Inc., and most recently, working as the Event Coordinator at our very own BARN. Meghan has always had a passion for food and providing exceptional service, and she hopes to pass on some of the wisdom and techniques she has learned throughout her time in the kitchen.
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