£85 per person
Learn to slice and dice like the professionals. This class will hugely cut the amount of time you spend chopping away in the kitchen. From rolling to cross chop and concasse to julienne we will sharpen up your knife skills. We will discuss different knife styles and what they are most suitable for. Plus we will show you the best method to keep your knives razor shape, as well as show you how to use a traditional sharpening steel. To finish, once everything is chopped, you will cook up a speedy delicious Thai stir fry.
Chef Tutor – Rob Cottam
If you would prefer to book over the phone or using a voucher as payment/part-payment please contact reservations on 01425 282212 or email your details to email@example.com.
- Onion dicing and slicing
- Garlic crushing and pureeing
- Chilli, ginger, lemongrass preparation
- Rolling chop (celery)
- Cross chop and chiffonade (herbs)
- Baton, dice, brunoise (carrot)
- Julienne (leek)
- Concasse (tomato)
- Segmenting (orange)
- Also the best way to prepare peppers and aubergine (demonstration)
Arrive – 2.00pm for refreshments, meet and greet with Rob and a run through of the afternoon.
Finish – 4.30pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!