Basic Culinary Knife Skills


Instructor: Marisa Peña

Learn to slice and dice like a professional chef!

This class begins with a quick introduction on the different types of knives, knife safety, knife care, and knife maintenance. The instructor will demonstrate proper knife handling followed by some knife cuts used by professional chefs such as battonet, julienne, and chiffonade on commonly used vegetables (like potatoes, onions, celery, carrots, peppers, and leafy herbs). Students will then perform some cutting exercises at their assigned workstations. The goal is for students to learn how to improve their knife skills for more consistent cooking and better plate presentations.

Basic Culinary Knife Skills