Computer Basics
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Chefs and serious cooks spend countless hours slicing, dicing, mincing, and chopping. Learning to perform these tasks safely and efficiently is an essential part of cooking. This class teaches the proper way to handle and use the most important piece of equipment in a kitchen–a knife. Learn the basic cuts including dice, julienne and mince, by practicing on fruits and vegetables. Then sample some soup that Daniel has prepared with the same vegetables. Discuss knife safety, care, honing, sharpening, and making a knife purchase. This class is for adults ages 18 and up only. Bring a chef's knife, a paring knife, and a vegetable peeler. A limited number of each is available in class. Wear closed toe shoes. Class will start on time so please arrive 10 minutes before class begins. The food supply fee is included in the tuition. No discounts or vouchers. Register online or by phone.