2nd Night Added!
The foundation of good cooking is preparation, and at the heart of prep is knowing how to use your knives. In this fun, hands-on workshop, veteran professional chef Christopher Showalter will help you a develop the fundamental knife skills so that all your cooking can be quicker, easier and safer.
Chef Christopher will lead participants through a recipe for a delicious classic Italian Chicken Cacciatore, while making a versatile chicken stock from all the leftovers and off-cuts. While the chicken bakes and the stock simmers, you’ll practise your knife skills preparing a refreshing summer fruit 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 buying. From here you will dive into core knife skills: slicing, chopping and basic vegetable cuts like batons, matchsticks & julienne, large & small dice, and brunoise. You will cover specific techniques for working with tomatoes, peppers, onions, garlic and fresh herbs, as well as tips for working with big fruit like watermelon and segmenting oranges. The class will also cover how to butcher a whole chicken into parts – an invaluable and money-saving kitchen skill.
Christopher Showalter is a journeyman chef with over twenty years of experience. A family start in the hotel industry attracted Chris to the kitchen at a young age and he ventured to Toronto to attend George Brown and continue his apprenticeship. After college a ten year tour of some great restaurants like Rosewater Supper Club, Jump, Sassafraz and Greg Couillard’s Spice Room, honed Chris’ skills and eventually sent him into ownership of Tramonto Pasta in Kincardine Ontario. After 8 awesome years of ownership Chris decided to leave the countryside and head back to Toronto to get back into city life and city kitchen action.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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