….the different materials used for knives, various styles and shapes and their uses as well as how to sharpen them.
Then it’s onto chopping and slicing. How to hold a knife and the techniques used for cutting up different foods safely. Putting theory into practice, we’ll be making:
Thai Style Chicken & Vegetable Soup
Stuffed Breast of Chicken with Leek Sauce
French Apple Tart
The day includes tea, coffee, light lunch, recipes, as many hints and tips as we can squeeze in and hopefully no cut fingers!!