Basic Knife Skills *In-Person*

Honing your knife skills is the most important way to finesse your artistry in the kitchen. Through a combination of demonstration and class practice, you will learn how to chop, dice, and slice like a pro. Students will learn cutting techniques for a variety of different vegetables and will practice with guidance from the instructor. You'll also learn about sharpening your knife, the many different types of knives and their applications, as well as general knife care. At the end of the night we'll make a meal which showcases all the cuts including an herbed vegetable and red lentil soup, ratatouille, and apple crisp. Instructor: Rebecca Sosvielle

Sections

Instructor

Rebecca fell in love with food and cooking the first time she went to a farmers market in Burlington, VT. This sparked a decades long journey of forging connections to local farms, food and community. A graduate of Johnson and Wales University, Rebecca was Culinary Director of Cured Boulder, Chef at a large farm to table catering company in Boulder, CO and a Culinary Instructor for Denver Public Schools. She is excited to return to her home state of Massachusetts and continue to share her love of food and cooking at CCAE.