HELD OVER – 2nd Night
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
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.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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