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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

Minimum age: 16


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 about sharpening the knives you’ll be working with using an electric sharpener, as well as how to maintain the edge with correct use of a steel.


After that, it’s head down as you put our 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

Herbs and Leaves – quickly render herbs into small pieces for sprinkling over various dishes

Boning Knife:

Trimming meat

Techniques learnt:

  • 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 of peppers 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)
  • 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

You will make:

  • A vegetable Ragout Sauce (Spag Bol) using some of the ingredients you have worked with
  • Boned and sliced chicken thigh meat
Dates
  • 16/10/2019 - AM
  • 19/11/2019 - AM
  • 10/01/2020 - PM
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