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KNIFE SKILLS: Vegetables *3 seats open Thursday , March 4, 2010 6:30-9:00 Learning to use your chef’s knife is an essential kitchen skill that will give you confidence in the kitchen, making cooking easier and more enjoyable. In this class you will learn how to care for you knife and how to sharpen it, then learn to dice, mince, chop and julienne a variety of vegetables, then sweat, blanch, roast and caramelize them to make different recipes using the vegetables. Class requirements: Asian Chefs Knife (Santuko) or an 8" or 10" chefs knife. (Available from the school at a 15% discount). Hands-On Instructor: Marcia DePalma Cooking Instructor $ 55.00 per person   |