Want to up your game in the kitchen? You need knife skills!
We will explore all of the traditional French cuts, including brunoise, julienne, batonnet, paysanne, small, medium and large dice, and tournee. We'll use the julienne to make a celery root salad students will take home. Teacher Brittany Anderson will provide a print out showing each of the cuts and with a little history on them as well as the recipe for the salad.
Bring your own chef's knife and paring knife, and be prepared for a life changing lesson!
Knife skills will be taught by Brittany Anderson, a local chef who trained professionally at the French Culinary Institute in New York City under Master Chefs Jacques Pepin, Andre Soltner and Alain Sailhac. Brittanny has worked for 13 years in the restaurant industry. After graduating at the top of her class at FCI, Brittanny worked in some of the best kitchens in New York City, most notably Blue Hill at Stone Barns and Northern Spy Food Company.
While at Northern Spy, Brittanny worked to develop relationships with local farms and producers, and helped to oversee a rigorously seasonal menu. Brittanny has now brought her years of New York City dining experience back to her hometown of Richmond, VA where she is in the process of opening a new restaurant in Church Hill.
Saturday, February 22