Knowing how to use a good, sharp chef’s knife is one of the most important and useful skills in the kitchen. This hands-on class with chef Catherine Walthers is designed to help you become a faster, more efficient cook. We won’t debone a chicken or make fancy garnishes, but will review different cutting techniques such as julienne, chiffonade and others. As part of this course, Cathy will give a brief demonstration of knife sharpening and care. 

Cost: $32 members, $40 non-members. Pre-registration required.