Slice and dice your way to better knife skills in the kitchen in this fundamental class.  We’ll teach you how to use an 8″ chef’s knife (use ours or bring your own), paring knife, and flexible boning knife.  You’ll learn the correct way to chop veggies, then will work through cutting apart a whole chicken into pieces.  A light lunch/dinner is served.

Instructor: Christine Van Bloem

All adult classes are BYOB/BYOW. Please plan to drink responsibly.