Knife Skills

A hands-on knife skills class where we'll learn about proper knife safety and care and practice our slicing and dicing. If you'd like to participate in practicing your knife skills during the class, please have ready:

• a cutting board

• two kitchen towels

• your preferred chef's knife

• Sharpening tools, if you have them

• 2 onions

• 2-4 carrots

• 1 bell pepper

• 2 stalks celery

• scallions (optional)

• garlic

• parsley or another herb

• any other vegetable you'd like to talk about in a Q&A, if we have time 

Class Info

• Th, June 25 at 7pm

• Virtual class link

• Meeting ID: 533 625 0845

• One tap mobile: +16465588656,,5336250845#

Dishes

• Knives: basic anatomy and how to sharpen

• Onion: sliced and diced

• Carrot: sliced, diced and roll cut

• Celery: sliced and diced

• Bell pepper: seeded, sliced and diced

• Scallions: bias cut

• Garlic: sliced and minced

• Parsley: chiffonade and minced

About the chef

Dianne de la Veaux is a graduate of the Natural Gourmet Institute and has worked in the NYC food world since 2008 in pretty much every role you can think of. In recent years, she's been focused on using her culinary experiences to teach people the basic techniques of cooking at home. She is a great believer in the power of home cooking and in cooking with confidence.