Cooking Basics: Knife Skills

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60 min
Group Class
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Cooking Basics: Knife Skills-0

An introductory course in the safe and efficient handling of knives.


What you'll learn

This course will cover the basics of knife skills using a chef's knife and paring knife. We will cover the basics on how to hold knives for both maximum control and safety as well as basic skills everyone should develop with the chef's knife. 

This class is perfect for

Beginners, home cooks, age 12+,

Listing availability

(Timezone )

Jan 01-07, 1970


What to bring

- Chef's knife (6"- 9" recommended)
- Pairing knife
- Cutting board (plastic recommended)
- Washcloth
- Pack of nori (dried seaweed) sheets
- 1 Large onion
- 1 Russet potato
- 2 Bell pepper
Group sessionUp to 6 seats
From You won't be charged yet

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Learn ,food-and-drink.cooking, with Patrick H | Amphy
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Patrick Hill

Your teacher

I have worked professionally both as a Sous-Chef and as an Architectural Technologist (A.T.) for a number of years. I'm currently back in university pursuing my Master's of Architecture, and have a background in Art and History. I'm also an avid gamer, having been gaming since I was 5 years old, and I particularly love games that involve building and strategy. During my time as a Sous-Chef I had some responsibility in training and mentoring new cooks regarding proper food safety, cooking, and basic knife skills. While I earned my Dip. A.T. at the Southern Alberta Institute of Technology, I worked as a peer tutor through the school for both first and second year A.T., helping them learn to properly use the software suites that were required for our course work as well as how to interpret building code.










































How to participate

how to instruction

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how to instruction

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