The knife is the most fundamental kitchen tool, and the way by which you relate to your knife will contribute in large measure to the joy you can experience from your cooking. 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. Learn how to slice, dice, chop and care for your knife like a pro, from chef instructor, working chef and cookbook author, Peter Berley. Peter is responsible for the flourishing of many budding chefs by demonstrating some simple techniques to improve this crucial kitchen skill that shows you how to prevent accidents from happening, how to make cuts that will make your ingredients cook more uniformly, and decrease time spent preparing your dishes! This course is ideal for all cooks, regardless of how long you’ve been pursuing your hobby. At the very least, this class will teach you how to work more efficiently. Don’t miss this great deal- you get a chef’s knife and pairing knife included!
Recipes: Carrot Leek Soup; Sauteed Collard Greens with Garlic & Chilies; Green Apple & Celery Salad; Grapefruit with Marscapone, Honey, and Butter Toasted Almonds
Class Type: Educational, hands-on cooking class
Class Notes: Bring home your own set of knives! (Pairing & Chef)
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.