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Half Day Knife Skills Course

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


Paring Knife:

Coring and ‘crossing’ Tomatoes prior to skinning


Boning Knife:

Trimming meat

Techniques learnt:

  • Segmenting citrus fruit
  • Trimming meat
  • Coring and ‘crossing’ Tomatoes prior to skinning
  • Chopping an onion or shallot the chef’s way
  • Crush and smear garlic for use in sauces and dressings
  • Cutting away the flesh leaving the seeds and membrane in one neat, easily disposable parcel
  • Cut herbs and leaves into fine ribbons (Chiffonnade)
  • Render hard vegetables into matchsticks (Allumette)
  • Slice roots and vegetables into fine strips (Julienne)
  • Chop vegetables into very fine dice for garnishing salads and soups (Brunoise)
  • Cut ingredients into 5mm cubes for soups and stocks (Dice)
  • Finely slice potatoes for dishes like Pommes Dauphinoise
  • Quickly render herbs & leaves 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

These are examples of the kind of dishes you could be making: N/A

Dates
  • 24/01/2019 - AM
  • 22/02/2019 - PM
  • 24/03/2019 - PM
  • 11/05/2019 - AM
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