A knife is the most fundamental tool used in the kitchen. The ease and comfort you may take with a knife will contribute in large measure to the joy you can experience and share with your cooking. This course is ideal for all cooks, regardless of how long you’ve been pursuing your hobby. The knife is the most basic of kitchen tools and certainly the most important. At the very least, this class will teach you how to work more efficiently. Learn how to slice, dice, chop and care for your knife like a pro, from chef instructor, working chef and cookbook author, Peter Berley.
Knowing how to use knives skillfully is critical for cooks; yet many people have never mastered proper technique. Good knives form the foundation of a well-equipped kitchen, yet even some accomplished home cooks don’t know how to select and care for them.
*Coupons and other discount certificates or vouchers not applicable to this class, including Living Social
Recipes:Green Apple and Celery Salad with Walnuts and Lemon Vinaigrette; Winter Squash Potage with Spiced Crème Fraiche; Olive Oil Roasted Root Vegetables with Rosemary; Oranges in Marsala Reduction
Class Type: Educational, hands-on cooking class
Class Notes: Take home your own set of knives (Pairing & Chefs)
Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. Berley is former executive chef of the world-renowned Angelica Kitchen restaurant in New York City. He created all recipes The Angelica Home Kitchen Cook Book. He is chef at The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer.
Berley has been featured in Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007. He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com and The Balancing Act on Lifetime Television.