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.
Students are welcome to bring their own knives to the workshop, however, we provide a set of knives to every student for use during the workshop.
A six-course meal will be cooked and consumed as part of knife skills practicing.
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 thumbnails to see larger photos)
In Term 3, 2008,
Knife Skills Workshop (
menu)is available in following dates:
Sunday 2.30pm to 7.30pm Date: 3rd August
Course code: 2088L Teacher: Mr. L. Villoing
Cost $99.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
Sunday 2.30pm to 7.30pm Date: 21th September (new date)
Course code: 2088R Teacher: Mr. L. Villoing
Cost $99.00 (1 session, including a 6-course meal prepared by students as part of knife skills practise)
enrolment
To enrol into this workshop, you can simply give us a call or fill in the enrolment form. (More information on enrolment.)