Instructor: 
Craig Westhaver, chef and culinary instructor

Class Type: Hands-On Class
Price: $120 per person
Availability: Available

Class Description:
Specializing in the practical, this class is all about the edged weapons that are your biggest asset in the kitchen: your knives. Speed and streamline your cooking time by learning some applied body mechanics, then absorb some facts on choosing the best knife for the job. Learn how to use your most valuable kitchen tools. In this hands-on class, get up-close and personal with onions, basil, and ginger while you learn to differentiate between chopping and mincing, and appreciate the finesse of a chiffonade and a julienne. You will also learn the best way to break down a chicken. Bring your own knives and steels, if desired, or use ours. Please note that there is no wine service in this class.