Hands-on Knife Skills with Chef Bernard Janssen

Chef Bernard Janssen, Executive Chef and Culinary Program Director for ZWILLING J.A. Henckels, will introduce you to the fundamentals of good knife skills. He will discuss what knife to use for every task and share a variety of important knife tasks including: the circular/rocking motion, dicing an onion, how to supreme an orange, mincing herbs, and filleting fish.

This knife skills workshop will be a departure from some of the knife skills classes we’ve had in the past. No food will be cooked and no meal or tasting offered. Instead, the focus of this class will be entirely on technique. With a bit of practice of what you will learn in this class, your daily food preparation will become more of a pleasure rather than a chore. Chef Bernard will also share what makes a quality knife, discuss maintenance, sharpening, cleaning and storing of your knives. Each student will receive…