HALF DAY COURSE (9:30am - 12:00pm / 2:00pm - 4:30pm)
Only £65.00 per person inc. VAT
On your half day knife skills course you’ll learn about the knives we use for different jobs in the kitchen and put them to practical use under the patient guidance of our experienced chef.
After a brief talk about knife safety you’ll learn how to sharpen the knives you’ll be working with using an off-the-shelf electric sharpener and how to maintain the edge with correct use of a steel.
After that, it’s head down as you put your super-sharp knives to the test on a range of ingredients using a variety of techniques.
9” Chef’s Knife:
Onion – chopping an onion or shallot the chef’s way
Garlic – crush and smear garlic for use in sauces and dressings
Peppers – cutting away the flesh leaving the seeds and membrane in one neat, easily disposable parcel
Chiffonnade – cut herbs and leaves into fine ribbons
Allumette – render hard vegetables into matchsticks
Julienne – slice roots and vegetables into fine strips
Brunoise – chop vegetables into very fine dice for garnishing salads and soups
Dice – cut ingredients into 5mm cubes for soups and stocks
Potatoes – finely slice potatoes for dishes like Pommes Dauphinoise
Herbs and Leaves – quickly render herbs into small pieces for sprinkling over various dishes
Picking up mounds of prepared vegetables with the flat of the knife for moving to a bowl or waste bin
8” Chef’s Knife:
Segmenting citrus fruit
Coring and ‘crossing’ Tomatoes prior to skinning