Using a knife properly is the key skill of a good cook. This hands on class with Richard Bertinet gives you a firm foundation for preparing ingredients and a chance to showcase your new skills in a host of delicious dishes.
Richard will take you through a variety of different food preparation. Learn how to dice, julienne, chop and turn vegetables and segment citrus fruit. Plus, learn how to skin and fillet fish, and how to joint and bone poultry. You will be given advice for effectively and efficiently using knives. You will be taught about the correct uses of each individual kind of knife and how to properly care for them. All of this will be used with the making of a casserole, mackerel vin blanc, and tarte aux pommes. These recipes will utilise the range of skills built over the day, allowing you essential practice while expanding your culinary repertoire.
Participants will take home recipe sheets for everything they have made. This course can be taken as part of our 2 Day Flour & Blades course.
Please bring containers with you to take home your wonderful creations.