About the course
Join us as our expert instructor helps students become confident at the cutting board with the chef's most important tool. Students will hone basic knife skills and practice the fundamental cuts for vegetables—mince, dice, brunoise, batonnet and julienne—as well as learn some advanced techniques. We’ll also show you how to select a knife that best fits your needs, and share tips for keeping all your cutlery sharp and well maintained at home!
Live and Free*:
June 6th and 7th
from 9:00am-12pm MDT (11-2pm EDT)
Replay*:
June 6th and 7th
from 7-10pm MDT (9-12am EDT)
June 6th and 7th
from 9:00am-12pm MDT (11-2pm EDT)
Replay*:
June 6th and 7th
from 7-10pm MDT (9-12am EDT)
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*The live and free course does not give you a certificate of completion, additional tools and resources, and one-on-one with the instructors.
These perks are only available in the paid version of the course.