Wednesday, March 29
6:00pm
Plate 108 - E Poinsett
The most important skill before heading to the stove—it’ll change your life! You’ll prepare your meals quicker by mastering knife basics such as the dice, brunoise, battonet, julienne, bias, and oblique cuts. You will be learning and practicing these cuts on a variety of vegetables, and then the chef will also demonstrate how to break down a whole chicken and clean a whole salmon. After everything is cut and broken down, you will then reap the rewards of your hard work and make a delicious meal with the chef! ALL SKILL LEVELS WELCOMED!
Menu:
Website: http://www.cookingschoolsofamerica.com/plate_108/index.php?page=classes#651
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