Do you wish you knew how to make perfect, fun shaped knife cuts? Or maybe you are ready to learn new skills that amplify the nutritional value of your food and simplify any cooking process? This is the class for you!
In this class, you will learn traditional French techniques that are renowned because of the cooking efficiency and beautiful look to each cut they developed. In addition to vegetable cuts, the instructor will also be demoing how to butcher a chicken for a gorgeous bone-in roasted chicken dish that we will be assembling with all the fun cut vegetables and herbs!
Components:
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Julienne Apple
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Mince Garlic
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Fine Chopped Herbs
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Small, Medium, and Large Dice Onion
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Turnad Cut Potato
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Round Cut Carrot
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Chiffonade Herbs and Kale
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Butchery of Chicken (Demo)
