Do you know a julienne from a brunoise? A mince from a chiffonade? There’s no better way to boost your confidence and enthusiasm in the kitchen than with a solid foundation in knife skills. If you want to become faster and more accurate with your knives, and create dishes that cook evenly and look truly professional, this is the class for you! 

Guided by Frances, you’ll explore proper hand placement, four fundamental cuts, and the basics of chicken butchery. Learn to dice, slice, mince, and chop a range of produce, including onions, asparagus, potatoes, carrots, and spring garlic. Learn how to select and care for the knives every chef needs in their kitchen, and finish the class with a delicious light North African-style lunch made with the ingredients you’ve prepared.

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