Basic knife skillsInstructor:  Marisa Peña

Date of the class: Thursday, May 16, 2024

Time of the class: 5:30 pm – 7:30 pm

Location: Pioneer Park - Cabin 66 (Click link for accessibility information.)

Learn to slice and dice like a professional chef!

This class begins with a quick introduction on the different types of knives, knife safety, knife care, and knife maintenance. The instructor will demonstrate proper knife handling followed by some knife cuts used by professional chefs such as battonet, julienne, and chiffonade on commonly used vegetables (like potatoes, onions, celery, carrots, peppers, and leafy herbs). Students will then perform some cutting exercises at their assigned workstations. The goal is for students to learn how to improve their knife skills for more consistent cooking and better plate presentations.

The instructor will provide chef knives, cutting boards, cut-proof gloves, aprons, kitchen towels, and the vegetables needed for the class. Students can take home the vegetables they cut during class.

Basic knife skillsMaximum number of students: 12

Minimum number of students: 3

Age range: 18 and up (14 to 17 allowed with co-learning adult also registered in the class)

Prerequisites:  none

Cost: $30

Materials fee: $10

Contact: Marisa Peña:

Pre-registration: This class is pre-registration only. Please register by 2 days before the class begins. Registration will be closed after this time.




Basic knife skills

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