Knife Skills 101 Class
Join guest chef instructor Audrey McCreedy for this highly requested course on proper knife skills!
ABOUT
In this class, students will learn the proper technique for wielding, maintaining, and sharpening a chef knife.
We'll practice a variety of common cuts used in the kitchen including slicing, dicing, mincing, julienne, and more. We'll also be covering how to cut common ingredients like onion, carrot, cucumber, bell pepper, whole pineapple, and how to break down and de-bone a whole chicken.
We will use the veggies in class to make fresh veggie spring rolls and a special dipping sauce.
MORE INFO
- Students can participate along or simply watch the lesson. Watch at your convenience.
- Supplies and grocery list provided.
- All printable recipes included.
Your Instructor
Kristin "Baker Bettie" Hoffman is a trained chef, baking educator, and the owner and head chef instructor of Bettie's Chicago- a recreational cooking & baking school. She is dedicated to breaking down baking science and foundational baking techniques in an approachable way to help bakers of all skill levels gain their confidence in the kitchen.
Course Curriculum
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StartOnion (slice & dice) (7:33)
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StartBell Pepper (slice & chop) (4:16)
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StartCucumber (rounds, half moons, slicing, dicing) (3:38)
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StartCarrot (julienne) (4:15)
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StartJalapeno (slicing, deseeding) (2:27)
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StartAvocado (safely opening & removing the pit) (3:07)
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StartAromatics & Herbs (chiffonade, mince) (12:49)
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StartPineapple (6:14)