In this class you will cover the fundamentals of using your kitchen knives while creating a flavorful vegetable stock to take home. This class will cover knife types and uses, proper handling, sharpening techniques, and how to make essential types of cuts such as mincing, dicing, brunoise, and julienne. Learning these skills will ensure you prepare your vegetables properly, saving you time and effort in the kitchen.
This is a Hands-on event. Click here to learn more.