Seasonal Knife Skills: Let’s Get to the Root!

February 21, 2012 6:30 pm
February 21, 2012 9:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

The knife is the most fundamental tool used in the kitchen. The ease and comfort you have with a knife will contribute greatly to the joy you can experience and share in your cooking. This course is ideal for all cooks, regardless of how long you’ve been pursuing your hobby, and will teach you how to work more efficiently with this most basic of kitchen tools. You’ll learn how to slice, dice, chop and care for you knives like a pro with chef instructor Laura Merrick as you work on organic and locally sourced winter ingredients and put together some warming winter dishes. We’ll also take you to the cutting edge of knife technology with information on ceramic knives, which are growing in popularity because of their durability and their ability to stay sharp longer than metal blades. 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. After this class you’ll have all the basics you need to create a well equipped and smooth-running kitchen.

Recipes: Celery Root Potage with Fried Shallots; Roasted Root Vegetables with Rosemary

Class Type: Series: Knife Skills

Class Notes: Learn the basics of using and caring for your knives and also the benefits of the increasingly popular ceramic knives. Take home your own set of knives (a chef’s knife and a ceramic paring knife from Kyocera).

Laura Kimberly Merrick

Chef Laura has enjoyed a deep connection with local and sustainable food since she was a little girl, falling in love with the fresh vegetables grown in her parent’s backyard garden and the fresh fish sold on the streets of Pittsburgh’s Strip District. After sharing her love of everything culinary at restaurants such as Stella! in New Orleans, Eleven in Pittsburgh, and The Mark by Jean-Georges in New York City, she has embraced the fertile soil of schoolyard gardens in Los Angeles and Brooklyn as a cooking instructor. Treasuring every moment she gets to spend sharing sustainable cooking with others, Chef Laura brings a positive and vibrant approach to sustainable food education. Contact Laura

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