Tools and Tricks of the Kitchen

August 9, 2011 6:30 pm
August 9, 2011 9:30 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, suite 2E, Brooklyn, NY, United States, 11215

When you stock your kitchen with the right tools and storing those tricks up your sleeves, you really are stocking your life with resources that will only enhance the quality of kitchen life and broaden your culinary horizon. Take the plunge into a future full of fascinating new culinary heights when you learn from Ger-Nis the top 10 kitchen tools, how to use them both practically and tangibly, and what that means for your cooking.

Ger-Nis’ Top 10 Essential Tools include: Knife Sharpener, Chef’s Knife, Pairing Knife, Zester, Peeler, Small Whisk, Spatula, Mandolin, Immersion Blender, and a Spider (not the arachnid). We’ll get to play and experiment with these widely used kitchen tools, mastering their use which allows us the space to multitask efficiently and to do many things using the same device, which ultimately affords us extra time otherwise spent fiddling about. We’ll demonstrate as many uses for each tool as time allows, and we’ll certainly get to try each of them out. With these simple tools and tricks, a whole new capable you awaits! Let us at Ger-Nis eliminate your fear and apprehension, and open up to a whole new world of kitchen experiences using our top 10 kitchen tools and many of Ger-Nis’ own kitchen tricks!

Recipes: Herbal Iced Tea with Orange Twists; Ger-Nis Cobb Salad with Creamy Herbal Ranch Dressing; Chilled Tomato Soup with Garden Caviar; Shaved Zucchini Salad with Chili Mint Vinaigrette; Lavender Peach Doughnuts Tossed in Lavender “Fairy” Dust

Class Type: Tools & Tricks of the Kitchen Series, hands-on cooking class

Class Notes: Leave with a Ger-Nis tote full of all the essential kitchen tools!

Suzy Scherr

Suzy Scherr is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages. Suzy is a graduate of Occidental College and The Institute of Culinary Education. She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1997.
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