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Fundamentals and Foundation Week 1 Only – Knife Skills

Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation classes are designed to give you just that for everyday cooking.  Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the class, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy!

Monday October 5th (1st Week Only) –  Knife Skills:

Settle in and get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu:

Red Thai Coconut Curry Chicken

Jasmine Rice

Citrus, Arugula, and Herb Salad with Grapefruit Vinaigrette

Knife Skills: Proper Grip, Parts of the Knife, How to Find/Buy a Good Knife, Sharpening and Honing Technique

Knife Cuts:

  • Citrus Supremes
  • Chiffonade
  • Rondelles
  • Batonet
  • Julienne and Asian Julienne
  • Bias-Cut
  • Dice (Sm, Med, Large)
  • Mince

 Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Curry Pan-Sauce
  • Flavor-building and balancing sweet, sour, salty, bitter, umami
  • How to handle fresh herbs
  • Sauteeing
  • Timing and organization/mise en place
  • Starch cookery