Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife fundamentals, including selecting the best knife for the job, as well as knife safety, storage and maintenance including sharpening and honing.
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 lunch menu. Chef Sonya will guide you through fundamental knife skills such as: selecting, storing and handling knives; sharpening vs. honing; knife safety and cutting techniques, classic vegetable cuts such as julienne, brunoise, paysanne, chiffonade, etc.; breaking down a whole chicken into 8 parts.
During the class you will be preparing a light lunch of chicken/veggie masala curry with basmati rice and two fresh salsas. (vegan + gluten-free options available).
$60 +HST
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Sonya Gammal is an accomplished chef who has focused her training on preparing healthy and delicious food that is accessible to all. Sonya continues to follow the local and sustainable food path, working in restaurants, food incubators, and social enterprises. Sonya has taught a variety of workshops to kids, teens and adults. Her practical hands-on approach will eliminate any fears you may have of of working in a kitchen, allowing all participants to have fun and learn new skills.
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Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
