Cooking Class: Knife Skills

If there's one tool in your kitchen that is a jack of all trades, it is your knife. Using the knife safely and efficiently will set you up for success and make preparing meals a breeze. A graduate of Culinary Institute of America, Anna Berman will guide you through slicing, dicing, julienning, and supreming some of the most commonly used vegetables and fruits. After all that knife work, students will get to sit down and share a meal together.   

Please bring your chef knife and a small cutting board along (aprons are optional).  We'll have plenty of bags on hand so you can take home your chopped vegetables and get a jump on the week's dinners. 

Class is limited to 11 people and is hands-on. Includes dinner.

Please note that event registration is non-refundable and non-transferable between classes.