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UID:5c6a230df641ba928969f2945453ded2@misenplacestudio.com
SUMMARY:Knife Skills 101: Cut Like a Chef
DESCRIPTION:A focus on: Knife safety\, sharpening basics\, and mastering th
 e essential cuts (chop\, dice\, julienne\, mince\, chiffonade.\nStop choppi
 ng\, start cutting!\nIn the professional kitchen\, the knife is the most im
 portant tool\, and mastering it is the fastest way to improve your cooking 
 speed\, safety\, and consistency. Forget the fear and frustration of clumsy
  prep work and join us for this highly-focused\, hands-on workshop.\nYou wi
 ll spend the entire session holding a chef's knife\, learning the proper gr
 ip\, finding your rhythm\, and practicing the most fundamental cuts on a va
 riety of ingredients. By the end of this class\, you will transform bulky v
 egetables into perfect shapes—from the tiny brunoise cube to the elegant 
 julienne strip.\nWe’ll immediately put those new skills to the test by pr
 eparing a fresh\, vibrant\, and delicious menu. Come prepared to sharpen yo
 ur skills\, both literally and figuratively!\nMenu: Applying the Cuts\nEver
 y dish in this menu is designed to incorporate a specific cut or technique 
 learned during the workshop.\n\n\n\n\nCourse\n\n\nDish\n\n\nKey Knife Skill
  Applied\n\n\n\n\nAppetizer\n\n\nClassic Steak Tartare Crostini\n\n\nFine M
 incing of shallots and herbs\; precise Dicing of capers.\n\n\n\n\nSalad\n\n
 \nFrench Carrot & Daikon Salad with Ginger Vinaigrette\n\n\nMastering the J
 ulienne (matchstick) and Fine Julienne cuts on hard vegetables.\n\n\n\n\nMa
 in Course\n\n\nChicken and Vegetable Stir-Fry\n\n\nSlicing protein against 
 the grain\; consistent Chopping of bell peppers and onions for even cooking
 .\n\n\n\n\nSide 1\n\n\nHerb and Garlic Rice Pilaf\n\n\nChiffonade of flat-l
 eaf herbs (parsley/basil) and controlled Mincing of garlic.\n\n\n\n\nSide 2
 \n\n\nRustic Diced Root Vegetable Medley\n\n\nPractice the Small Dice and M
 edium Dice on potatoes and carrots.\n\n\n\n\nDessert\n\n\nCreme Brulé from
  Chef          \n\n \n\n\n\n \nWhat To Expect: In our classes you'
 ll work together with other students in a fun\, hands-on environment led by
  our professional chef instructors.\n\nYou will work with other students in
  groups of 4\, sharing workstations and equipment.\nClasses are 2 hours\, u
 nless otherwise noted above\nHands-on classes are limited to 12-16 students
 \nYou will be standing\, cooking and working for most of the class\nPlease 
 wear comfortable\, closed-toe shoes and have long hair tied back\nYou will 
 get with your meal:2 glasses of wine or water/soda\n\nMis En Place recipes 
 are developed using common cooking and baking ingredients that may or may n
 ot be specified in the menu titles\, including various fruits and vegetable
 s\, nuts\, meats\, spices\, wheat flours\, etc. If you have a food allergy\
 , please check with Mis En Place Cooking Studio before attending the class.
  Adjustments to recipes cannot be made during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260501T222842Z
DTSTART:20260506T220000Z
DTEND:20260507T003000Z
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