This cooking class has passed. Classes Classes Fundamentals and Foundation Week 1 Only – Knife Skills October 5, 2020 6:30 pm - 9:00 pm + Add to Calendar+ Add to Google Cal+ Add to iCal 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 Share This Class Return to classes ⟶
This cooking class has passed. Classes Classes Fundamentals and Foundation Week 1 Only – Knife Skills October 5, 2020 6:30 pm - 9:00 pm + Add to Calendar+ Add to Google Cal+ Add to iCal 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 Share This Class Return to classes ⟶