This class is an introduction to basic knife skills and techniques. You’ll learn the difference between a chef’s knife, paring knife, boning knife, scimitar and slicer. In addition, the class will discuss maintenance, sharpening and construction of knives. This hands-on class will focus on working with fruits and vegetables as well as chicken fabrication. Dinner will be prepared using ingredients the students cut.

Menu: Garden Salad with Garnish; Minestrone; Chicken Madeira; Fresh Fruit Crostada