This class is SOLD OUT
2nd Night Added — Monday, January 22
This fun, hands-on workshop, veteran professional Chef Amira Eskenazi will help you develop the fundamental knife skills that will make all your cooking quicker, easier and safer.
Chef Amira will lead participants through a recipe for a delicious classic chicken stew, while making a versatile chicken stock from all the leftovers and off-cuts. While the stew simmers, you’ll practice your new knife skills preparing a refreshing Mediterranean salad.
The workshop will include an overview of the main types of knives and their uses, proper grip and handling, and a rundown of the basics of knife safety, storage, maintenance and purchasing. If you have knives of your own, feel free to bring them you as there will be a hand-on sharpening demonstration as well.
From here you will dive into fundamental knife techniques, like how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill. The class will also cover slicing, chopping and basic vegetable cuts like macedoine, julienne, and brunoises. You will cover specific techniques for working with tomatoes, peppers, onions, garlic and fresh herbs, as well as tips for segmenting citrus and strawberry garnishes.
Amira Eskenazi is a veteran international chef having worked on a number of continents over the past 2 decades. She was Head Chef on tour with Cirque du Soleil for 5 years and then she spent 7 years as a private yacht chef in the US, Caribbean and Europe. Her passion, expertise and enthusiasm are a great combination and assure guests have an enjoyable and educational experience. VALIS foodcraft
Every Sunday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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