Knife Skills 101 – Fish & Chicken
Through a combination of demonstration and hands-on experience, our chef tutor will instruct you in the precise art of cutting, filleting, deboning, carving, selection, handling, sharpening and preservation of knives to give you the professional touch in the kitchen.
Interested in attending any future dates of this course?
Register your interest now
Description
This workshop offers a practical, hands-on experience aimed at developing your cutting skills, while providing essential understanding of how the right cut can improve the flavour and texture of all dishes. You will gain a greater understanding of how to select, use, sharpen and maintain your knives.
About Knife Skills 101: Fish and Chicken
Our Knife Skills 101 courses cover a variety of different cutting techniques and how they are best used to optimise the flavour and presentation. Knife Skills 101: Chicken and Fish: Slicing a piece of meat, boning a whole chicken and filleting and skinning a fish, these skills will afford the home cook a practical and proficient foundation.
At the conclusion of the class participants will sit down together and consume the meal they prepared in class.
Our other course is Knife Skills 101: Vegetables and Fruit: From cutting, peeling and dicing vegetables and fruit including the essential techniques of julienne and chiffonnade.
What to bring
Please bring plastic container to take home leftovers, a tea towel and your own knives if you would like to use them, otherwise there will be knives provided. All ingredients ($30) are included within the course fee. We'll provide tea and coffee in the staffroom for breaks.
About your tutor, Mark
For many years I have been the floating Chef Manager for Compass at Elizabeth Knox and St Andrews villages. I moved to Caterplus to run the OnsDorp kitchen as well as continuing with relief work at Elizabeth Knox.
I have held various positions in function centres including three years at the Auckland Racing Club, two years at Walter Peak and as a temp chef for Compass. l ran the kitchen at the Bruce Mason Centre. l have also been a temp chef in Skycity in their functions department as their senior chef de partie temp, including four summers at the ASB Classic, two of them in the players lounge.
For seven years l taught at two cookery schools, Cornell/Pbrs and Aspire2. With PBRS l was the senior chef tutor for Queenston College, teaching British, European and American dishes online for the Halal/Indonesian market.
At the present time, l am a casual chef for Country Club Huapai and Providore.
