Culinary Knife Skills Workshop

Description

Stop cutting yourself and impress your friends! Learn how to make precision cuts to achieve beautiful looking food and uniform cooking. Cuts demonstrated and practiced include the dice, slice, julienne, chiffonade, baton, batonette, mince, and more. The goal of the cuts will be to make beautifully presented crudite, salad and soup. Come with an appetite – and leave with new skills and home recipes of the dishes being made.  If participants bring their own kitchen knives, Carla will demonstrate and assist in sharpening them.

About the Instructor

Carla Hick; Red Seal Chef, Food Grower and Agriculture Student. Carla’s career is centralized around food. Starting the journey as a cook, earning her red seal in the trade and cooking in many styles of restaurants and environments. The culinary journey still continues, working part time as a caterer and loving the opportunities to create her own recipes using seasonal and local ingredients! The journey of growing food is underway with growing vegetables in her own time, learning and applying the biology taught at UBC and is currently participating in the BC Seed Trials as a research worker.

Date and Time

Wednesday, November 155:30 pm – 8:30 pm (3 hours)

 

Cost

$49 ($42 for registered students — valid student ID is required) + GST

Click here to register for this workshop