Knives are the most important tools in a chef’s kitchen. Join us and become more comfortable, safe, and efficient in the kitchen.
We will go over knife care and safety, ergonomics of cutting and standing, different knife uses and multiple cuts. This class will feature multiple techniques and have you slicing, dicing, chopping, and mincing with this hands on practice.
At the end of class we will get to enjoy what we have cut; salsa, slaw, and more!
Bring your knife and apron and get ready to chop!
6:30PM-8PM, including Q&A and shopping
Lewis Robinson, has been working as a professional chef for 14 years from 3 Michelin star restaurants in NYC (Eleven Madison Park, Restaurant Daniel) to upscale and fine dining in Toronto and Ottawa (Canoe, Bar Laurel, Bar Lupulus). He has been sharpening knives for 12 years and learned from some of the best at Tosho Knife Arts in Toronto. Lewis an avid knife enthusiast and obsessed with making things sharp again, with over 40 knives in his collection!
Note: Serrated knives cannot be used in this class, any other knife can be used.
Advanced Registration Required. Spaces are limited.
Classes are transferable and non-refundable.
