Knife Skills 101 – Vegetables and Fruit
Learn the building blocks for professional knife handling that will have you slicing and dicing through a broad range of ingredients in no time. There will be plenty of drill practice with an emphasis on proper technique and safety. Our chef tutor will introduce you to the no more tears method for cutting an onion and help you identify the correct knife for whatever you are cutting or slicing.
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Sat 05 Jul
- $70.00 incl. GST
Sessions
Saturday workshop
Sat 05 Jul 09:30 - Sat 05 Jul 13:30At Selwyn College, Auckland.Register2 places remainingPlease note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Course outline
- how to dice, baton, julienne and brunoise
- how to attack a variety of vegetables and fruits
- the three grips
- how to use a knife safely
- proper knife care and storage
- how to use a honing steel
What to bring
Bring a few of your own knives and steels so you can learn how to sharpen them. The tutor will also have some knives at the course for students to practise with.
Also see Knife Skills 101: Fish & Chicken to learn how to fillet a fish and debone a chicken.
Towards the end of the course, you will sit to enjoy the meal you have prepared. Course fee includes ingredients ($20).
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.
