Knife Skills Class

About this course

The class introduces the uses of different kitchen knives, safe and efficient handling, and methods including slicing, peeling, chopping, puréeing, julienning, chiffonade, concasse and segmenting. A chef demonstrates the techniques in detail, including knife sharpening, before participants practise them while preparing dishes for a three-course menu. The chefs cook and serve the prepared dishes, allowing the session to focus on knife work and food preparation. Guidance and recaps are provided during the practical work, with additional tips on working quickly and resourcefully.

What you'll learn

• Identify the uses of different kitchen knives
• Apply slicing, peeling, chopping, puréeing, julienning, chiffonade, concasse and segmenting techniques
• Use knives safely and efficiently during food preparation
• Demonstrate basic knife-sharpening techniques
• Prepare ingredients using a range of knife methods

Is this course right for you?

The course is listed as suitable for all levels and combines demonstration with individual practical work. Participants may attend alone, as a pair or in a group; those booking individually may be paired with another participant. Chefs provide guidance and recap techniques during the practice.

• Suitable for individual, pair or group bookings
• Individual participants may be paired with another learner
• Chef guidance is available during practical exercises

Before you go

• All equipment, knives, chopping boards and food are provided.
• Recipe booklets are emailed after the class.
• The course can cater for gluten-free and lactose-free diets; vegetarian or vegan options can be arranged on request.