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.
(click above photo to see larger version.)
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.
(click above photo to see larger version.)
Knife Skills Workshop (
menu)is available in following dates:
in Term 1 2010:
Sunday 2.30pm to 8.00pm Date: 24th January 2010 (new timeslot)
Course code: 1018L Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 31st January 2010 (2 places left)
Course code: 1018L Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 7th March 2010 (full, sorry)
Course code: 1018P Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 28th March 2010 (1 place left)
Course code: 1018S Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 11th April 2010 (new timeslot)
Course code: 1018T Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
in Term 2 2010:
Sunday 2.30pm to 8.00pm Date: 2nd May 2010
Course code: 1028J Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 23rd May 2010
Course code: 1028M Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 8.00pm Date: 20th June 2010
Course code: 1028P Teacher: Mr. L. Villoing
Cost $125.00 (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 any space become available.
If you prefer not to pay with Credit Card (with the enrolment form or over the phone), your space will only be reserved for 1 week unless the payment is received in full. (This policy was resulted from to many non-attending and non-paying bookings in the past terms.)
If you prefer not to pay with Credit Card (with the enrolment form or over the phone), your space will only be reserved for 1 week unless the payment is received in full. (This policy was resulted from to many non-attending and non-paying bookings in the past terms.)
enrolment
To enrol into this workshop, you can simply give us a call or fill in the enrolment form. (More information on enrolment.)Workshops are run subject to acquiring minimum numbers. Maximum number of students for Knife Skills Workshop is 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.)