Knife Skills Workshop
In this workshop, students will be introduced to all sorts of kitchen knives. Students will learn how to use knives like professional chefs. Learn to cut julienne, brunoise, macédoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. We will also teach students how to care and sharpen knives, as well as knife safety.
We provide a set of knives to every student for use during the workshop. Students are welcome to bring their own knives to the workshop (must be well wrapped during transporting, by law).
A six-course meal (generous portion) will be cooked and consumed as part of knife skills practicing.
Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)
Workshop outline:
Country Vegetables Soupvegetables dicing
Shaping of Potatoes
vapeur / chateuax / noisette
Thai Food Carving
raddish flower, tomato roses, spring onions tree, apple birds
Chicken and Fish Preparation
filleting / boning / quartering chicken
Fruits Salad
peeling, segmenting and more
We all hate dicing/slicing onions, in this workshop, we will teach you how to dice and slice onions the fast and efficient way. You will also cry less once you learn the skill.
Knife Skills Workshop (
menu)is available in following dates:
in Term 4 2011:
Sunday 2.30pm to 8.00pm Date: 18th December 2011 cancelled, sorry
Course code: 1148Z Teacher: Mr. L. Villoing
Cost $135.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 18th December 2011 cancelled, sorry
Course code: 1148Z Teacher: Mr. L. Villoing
Cost $135.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
in Term 1 2012:
Sunday 2.30pm to 8.00pm Date: 5 February 2012 1 place left
Course code: 1218E Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 19 February 2012
Course code: 1218K Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 11 March 2012
Course code: 1218T Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 25 March 2012
Course code: 1218Z Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 5 February 2012 1 place left
Course code: 1218E Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 19 February 2012
Course code: 1218K Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 11 March 2012
Course code: 1218T Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 25 March 2012
Course code: 1218Z Teacher: Mr. L. Villoing
Cost $145.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
If the class in a particular timeslot is full, you can still ask us to put you in the waiting list in case spaces become available.
If you prefer not to proceed with the payment at time of booking, your space will only be reserved for up to 1 week. Full payment must be made before the course/class, and before the date of the workshop. (This policy was resulted from an increasing number of non-attending and non-paying reservations in the past.)
enrolment
To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)Workshops are run subject to acquiring minimum numbers. Maximum number of students for Knife Skills Workshop is 12 or 16.
what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.Students will enjoy the food (prepared as part of knife skills practise) at the end of the workshop.
Please feel free to bring a still photo camera with you if you'd like to take photos of completed work. (We found many students were interested to take photos of the food they made.)
(Photo by Antony S.)
