What’s the difference between chopped and diced, exactly? And the size of a classic brunoise? At what degree should you hold your knife when sharpening it?
In our knife skills class, our expert chefs will teach you the different cuts that a professional uses in the kitchen. You will finally learn the difference between chop and dice, perfect your mince, and learn how to execute (and pronounce!) a perfect brunoise. Everything chopped will be used to create a dish that will make the best use of your perfect cuts.
In this class you will:
Learn the different terms for cuts (brunoise, julienne, etc), what they mean, and how to execute them Achieve consistent shape and form when cutting food Learn how to properly hone and sharpen your knife Understand how to properly handle and safely use your knife
Our Skills classes are perfect when you’re pressed for time or for foodies who want to deepen their knowledge in a certain area. These classes are deep dives into very specific topics and skills. Sign up for the chance to gain a more profound knowledge and learn new techniques that you can take home with you.
A passionate foodie (and a mean caipirinha maker!) born and raised in southern Brazil, Vanessa has lived in London for over 10 years. Her background in luxury hotels ranges from guest relations in Belmond Copacabana Palace, where she looked after VIPs like U2, Sting, Bill Clinton, and Prince Charles, to Sales Manager for the London Marriott Hotels central office. She joins us after over 10 years of sales and event managing experience at Beyond Certainty, where she led the sales team.
Outside of work, you can say Vanessa has a thing for heights…parachuting, paragliding, and parasailing are her passions, and she’s eager to add more jumps from the sky to her roster.