No need to bring anything but your hunger for good food, your thirst for knowledge, and your special someone!

The most important skill in the kitchen before heading to the stove—it’ll change your life! Learn to slice and dice like a pro. 

• We discuss which knives you really need
• how to hold a knife for efficiency, speed and safety
• what it means to sharpen versus hone
• how to use your honing steel
• a magical way to get the garlic smell off your fingers. 

We’ll make:

• Couscous Salad with Roasted Vegetables
• Provençale Stuffed Tomatoes
• Caramelized Pears

Note:
Class is taught in a working restaurant kitchen by a professional chef. Class starts in the dining room, where you meet the chef and your classmates to discuss the menu and how to prepare it. Then you don aprons and, under the chef’s watchful eye and with her help, if needed, you prepare your ingredients.



Prep finished, it's time to move to the kitchen to cook. (Remember: You are in a working restaurant kitchen—if there’s a rush, stand back. Previous students find this exciting and instructive.) When you have finished cooking, it’s time to gather around your table in the dining room for wine and tasty food cooked by you.