A highly praised, hands-on workshop on knife skills that is both interactive and informative in kitchen knife handling. You’ll learn how to select the right knife for the job and how to sharpen it safely. Guests are encouraged to bring their own knives (safely wrapped, of course).
The class covers:
- Grip, technique and knife position
- Correct preparation and technique for chopping vegetables – for example, chopping, julienne, crushing and mincing and more
- How to joint and debone a chicken
- How to fillet a fish
Following, chef Soon Low will cook guests Ratatouille and modern-day coleslaw to enjoy with a chicken dish, served to enjoy the fruits of their labour.