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This hands-on class covers techniques used by chefs to safely and quickly mince, slice and dice vegetables. Chef Erin Coopey will help you with everything from proper grip to safety and maintenance. With a little practice you'll be cutting like a pro. Since this is a hands-on class, please bring your chef knife and a small cutting board along. 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 10 students and includes a light dinner. Please note that class reservations are not refundable.
Students' comments about Knife Skills include: "Erin's hands on feedback was awesome" and "[their favorite thing about the class was] learning to think about how to approach each fruit/vegetable, not just prescriptive".