Dice, slice, chop, and chiffonade your way to greater confidence in the kitchen. This hands-on class builds safety, speed, and efficiency as you practice cutting a variety of vegetables using essential knife techniques. Learn how to properly grip and control a chef’s knife, explore different cutting methods, and strengthen foundational knife safety skills. We’ll also cover how to choose a knife that works for you and how to keep your blades sharp. Take home your prepped vegetables to use in your own cooking. Please note: Bring an apron, a paring knife (3-5"), and your favorite chef’s knife (6-10"), if you have one.

Master the five mother sauces—the foundation of classic cooking. We’ll prepare Béchamel (creamy white), Velouté (light stock-based), Espagnole (rich brown), Hollandaise (buttery emulsion), and Tomate (classic tomato) while learning the techniques that make them work and how each serves as the base for countless dishes, from creamy casseroles and silky gravies to rich stews. Build confidence in essential sauce-making skills you can use to elevate everyday cooking at home. Please note: Bring a container to carry home leftovers and if you like, an apron.