Three Hour Class, hands on $95 plus processing fee and tax
How to properly use a chef knife is one of the fundamentals of the kitchen. Allumette, Brunoise, Julienne and Paysanne - learn the classic french cuts.
Dishes inspired by Squash, Celery Roots, Beets, Carrots, Parsnips and other seasonnal vegetables
Click on REGISTER to find out the next class dates and the menus
Wednesday, January 24th - 5:30pm to 8:30pm
Wedenesday, March 21st - 5:30pmm to 8:30pm
Registration closes 2 days before the course date.