FUNDAMENTALS OF COOKING APRIL 7

Week One – Knife Skills:  In our first lesson, learn to use cutlery safely and properly as the chef leads you through practice using  a variety of vegetables and fruits. The lesson teaches how to sharpen and maintain your knives along with techniques for cutting, slicing and chopping. Each student will practice with a chef knife and paring knife. We will finish the lesson by cooking an Orzo Vegetable Salad with Chicken using the produce we chopped.