About

This hands-on class is designed for young chefs who want to learn proper knife handling. Over three days, you'll focus on essential techniques and cuts such as chopping, slicing, dicing, julienne, and learn tips for honing and maintaining. Each day’s cutting projects will include putting together simple recipes. You'll gain competence and confidence in the kitchen to enjoy cooking at home with family and friends.
 
Day 1: Introduction to knife safety and honing. How to cut herbs and garlic. Project: Roasted vegetables with Argentinian chimichurri.
 
Day 2: Bias cut, julienne, bayonet, stalks. Project: Fruit, cheese, and vegetable platter with dip.
 
Day 3: Chop, dice, mince, zest. Project: Lebanese tabbouleh. 

Details

• Designed for ages 10-14.
• Don't bring water bottles. Water will be provided.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk and wheat.

Details

A materials fee of $10 is included in the class price. 

Class Policies

• Closed-toe shoes must be worn in the studio at all times.
• Tie back long hair.