In this class we will be focusing on basic knife skills.
How to properly hold a knife. How to sharpen and maintain a knife. “The Claw” technique.
Types of cuts will be dicing, julienne, chiffonade, and the brunoise.
We will be practicing on onions, carrots, celery, potatoes, and basil.
We will utilize these cuts in making chicken stock.
After cutting and dicing, we will then show you how to break down a whole game hen.
The yeast bread we will be making is Focaccia