Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join veteran professional Chef Michael Kirkwood for a solid primer on knife fundamentals, including selecting the best knife for the job, shopping for a decent knife, as well as knife care and maintenance including sharpening and honing. If you have your own knives, feel free to bring them to class for a sharpening!
In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious chicken taco menu with pico de gallo, mango salsa, as well as a chicken stock.
Topics covered will include:
• General skills: peeling, batonettes, alumettes (matchsticks), julienne, dice & brunoise
• Specific vegetable skills: chopping onions, mincing garlic, seeding peppers, tomatoes, chiffonade & mincing herbs
• Fruits: dicing mangos & citrus “supreme”
• Breaking down & deboning a whole chicken + some specialty cuts
$50 +HST
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Chef Michael Kirkwood has honed his culinary skills in some of Toronto’s finest restaurants including Avalon, Toro, Opus, and Turf Lounge. Known for his “Canadian Contemporary” style, he’s committed to a quality food experience without compromising on using fresh, local and artisan style ingredients to create a clever fusion of flavors in his cooking. Now, as creator and founder of The Birchwood Kitchen — a mobile culinary studio providing cooking classes for children and adults — he enjoys catering small events and seasonal tastings.
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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
