Duration:

Practical training for 1 days

Maximum Number of Participants:

15 Participants

Content:

One of the most important tools the student chef must master is the knife. Good knife skills are critical to a chef’s success because the knife is the most commonly used tool in the kitchen.

In this course, chefs will learn how to handle and use chef’s knives from sharpening, washing, and storing of knives to proper slicing, dicing, chopping, mincing, and tourning techniques. All the classical vegetable and potato cuts with the exact sizes are also covered.

Structure of the workshop and topics covered:

• How to sharpen knives
• How to wash and store knives properly
• How to hold a knife properly
• How to handle a knife properly from slicing, dicing, chopping to mincing and tourning
• Identification of a variety of classical vegetable and potato cuts and shapes
• How to master all classical cuts of vegetables and potatoes
• The use of a mandoline