Knife Skills 101: Cut Like a Chef
A focus on: Knife safety, sharpening basics, and mastering the essential cuts (chop, dice, julienne, mince, chiffonade.
Stop chopping, start cutting!
In the professional kitchen, the knife is the most important 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.
You will spend the entire session holding a chef’s knife, learning the proper grip, finding your rhythm, and practicing the most fundamental cuts on a variety of ingredients. By the end of this class, you will transform bulky vegetables into perfect shapes—from the tiny brunoise cube to the elegant julienne strip.
We’ll immediately put those new skills to the test by preparing a fresh, vibrant, and delicious menu. Come prepared to sharpen your skills, both literally and figuratively!
Menu: Applying the Cuts
Every dish in this menu is designed to incorporate a specific cut or technique learned during the workshop.
|
Course |
Dish |
Key Knife Skill Applied |
|
Appetizer |
Classic Steak Tartare Crostini |
Fine Mincing of shallots and herbs; precise Dicing of capers. |
|
Salad |
French Carrot & Daikon Salad with Ginger Vinaigrette |
Mastering the Julienne (matchstick) and Fine Julienne cuts on hard vegetables. |
|
Main Course |
Chicken and Vegetable Stir-Fry |
Slicing protein against the grain; consistent Chopping of bell peppers and onions for even cooking. |
|
Side 1 |
Herb and Garlic Rice Pilaf |
Chiffonade of flat-leaf herbs (parsley/basil) and controlled Mincing of garlic. |
|
Side 2 |
Rustic Diced Root Vegetable Medley |
Practice the Small Dice (¼ inch) and Medium Dice (½ inch) on potatoes and carrots. |
|
Dessert |
Creme Brulé from Chef      |
 |
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What To Expect:Â In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students in groups of 4, sharing workstations and equipment.
- Classes are 2 hours, unless otherwise noted above
- Hands-on classes are limited to 12-16 students
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
- You will get with your meal:2 glasses of wine or water/soda
Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, 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.