Class Details
Schedule
Tuesday, April 22, 2025
4:30 – 6:30 PM
Instructor
Anthony Fontaine
Location
Ages
12 – 17
Skill Levels
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Registration Cost
About the class
The class will begin with a lecture and demo from the chef about certain cuts and knife techniques. After the demo, each student will join a work station and have the opportunity to practice these skills. Students will have the opportunity to ask questions and receive support and feedback from the chef during the hands-on part of the class.
Hands-on:
Students will be provided with different types of vegetables to practice their grip and knife skills on various textures and sizes.
More specific techniques, such as dicing onions—and minimizing tears—will be explained.
Part of this technique can also be applied to fish or meat, which will be discussed.
The students will use the vegetables to prepare a soup.
We will discuss broths, stocks, and their preparation throughout the process.
What to wear / bring to class
A snack will be provided for this class by the chef.
At the end of the class, the chef will present 3 menus to choose from to spark interest for the next class!
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