Basic Knife Skills & Garnishes

$85 | Hands-ON

Knife skills are at the core of any kitchen repertoire. In culinary school, knife skills and generous amount of practice begins the student’s journey toward being a professional. Learning proper knife skills makes cooking at home more enjoyable, faster, and safer. In this hands-on class, Chef Naomi Everett walks you though the basics, taking the time to focus on proper technique and accuracy. Get ready to spend 2 hours chopping, mincing, and making some vegetable garnishes.

*Attendees must be 18 or older unless accompanied by an adult, we suggest a minimum age of 13.  Kids classes have a specified age for attendees.

TECHNIQUES TAUGHT

• Proper knife stroke and 2-hand coordination

• Onion technique for dicing and slicing

• Mincing technique

• Introductory vegetable garnishes.

RECIPES

This is a technique class. No Recipes

COVID-19 DISCLAIMER

To attend a Sun Valley Culinary Institute class, you must:

• Be in good health and not suffer from ANY COVID-19 symptoms

• Wear a mask and follow all sanitation rules – Masks will be provided

• Maintain social distancing of at least 6 feet

• Follow all verbal and written instruction from SVCI Chef & Staff

• Have your temperature checked upon arrival and answer a health questionnaire

• NOT have cared for someone who is sick, traveled through an airport, or traveled from a virus “hotspot” in the last two weeks