Knife Skills Cooking Class: Dicing, Mincing, Chopping, and Slicing--Oct 22

[Guest guest]

Knife Skills: Dicing, Mincing, Chopping, and SlicingThursday, October 22nd--San FranciscoIn this informative and interactive class, students will not only learn basic knife skills but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a cooking demonstration by our instructor, using the veggies we cut up (Vegetable Stir-Fry with Peanut Sauce).Students will learn an introduction to knife skills as well as the fundamentals for cutting various vegetables,

including:Anatomy of a KnifeWhat Kind of Knife Do I Need?Proper Work Station/Best Type of Cutting BoardStoring Your

KnifeHolding Your KnifeLearning 'The Claw' (The Guiding Hand)Ensuring Safety: Keeping Your Knife SharpSquaring OffHow to Seed and Julienne Bell PeppersHow to Dice, Half-Moon, and Slice Onions (Without Crying)How to Peel and Mince Ginger and GarlicHow to Chiffonade Fresh HerbsHow to Julienne, Roll-Cut, Diagonal-Cut, and 'Square Off' CarrotsHow to Create Broccoli Florets and Discover the Tender StalksHow to Clean, Slice, and Dice MushroomsHow to Chop NutsStudents are welcome to bring their own knives to get our expert opinion about the efficacy (or lack thereof) of this essential kitchen tool.LOCATION: Please note this class is in San Francisco in a location different than our regular classes: Green Home Center 1812 Polk St.DATE AND TIME: Thursday, October 22nd, 6:30-9:00 p.m. Space is limited, so register today! $55INSTRUCTOR: Rebecca Frye will be conducting this class.