Your shopping list for the course

Your shopping list for the course

This list is important in plotting your path through the course. The course is rolled out over 4 days, though you can take as long as you want on each section. This is a master checklist of what you will need in each segment. If you are planning on taking your time to master each section, plan accordingly and refer to the list as you plan ahead.
Note the link on the list for any items like dried sea vegetables or dried mushrooms that may be hard to find in your local market. All the suggestions for my knives and related equipment can be found through that same link.
If you do not have a good chef knife and a cutting board, I would highly recommend that you order this before starting the course.


Shopping List.pdf 473.64 KB

Knife and Equipment Mastery for the Plant-Based Kitchen

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Welcome!

  • Welcome to Knife And Equipment Mastery
  • Getting started. Read this before staring the course...
  • Your shopping list for the course

Knife Skill Foundations - Getting Started

  • It all starts with the Cutting Board
  • Get to know your Chef Knife
  • Posture, Grip and Slicing Technique
  • Summary and links
  • Knife Skill foundations QUIZ

Classic Culinary Cuts - Part 1

  • Celery - Thin Slice, Julienne, Dice, and Crudite Cuts
  • Leafy Greens and Herbs - Chiffonade and Mince
  • Root vegetables - Classic Culinary Cuts
  • Recipes for the incredible fresh produce you will be chopping up!

Classic Culinary Cuts - Part 2

Delayed 1 day

  • Cruciferous Cuts - Perfect Florets
  • Onions - Half Moons, Rings, Julienne, Dice & Mince
  • Sweet & Hot Peppers - Plank, Julienne, Filet & Dice
  • BONUS - Fermented Onions Demo (and citrus juicers)

Classic Culinary Cuts - Part 3

Delayed 1 day

  • Mushrooms - Thin slice, julienne & dice
  • Food As Art - Supreme, Fan, Dice & more
  • BONUS - Lacto-fermented Cruciferous Vegetables
  • Classic Culinary Cuts QUIZ

Popular Plant-based Culinary Cuts - Part 1

Delayed 2 days

  • Collards - Creating wraps from any large leafy green
  • Cabbage - Wraps and slicing for kraut
  • RawCorn - Removing delicate corn & milking the cob
  • Young Thai Coconuts - Opening safely and efficiently

Popular Plant-based Culinary Cuts - Part 2

Delayed 2 days

  • Stonefruits - Removing Pits, Slicing & filleting
  • Melons - Cutting (and utilizing rinds of watermelon)
  • Nuts & Seeds - Sprouting, Chopping & Mincing
  • Additional Culinary Cuts QUIZ

Plant-based Equipment Skills

Delayed 3 days

  • High powered Blenders - Pineapple trimming & Smoothies
  • Mini Blenders
  • Food Processor tips, & Beet Top Pesto!
  • Mandoline Slicers, Peelers, Zesters & making healthy Chips!
  • Spiralizer tips, & Living Fettuccini Alfredo!
  • Spiralizer part two (winter Squash)
  • Juicers - Choosing and using
  • The Dehydrator. A must for a serious Living foods kitchen
  • BONUS ebook! Italian Dried Tomatoes.pdf
  • The New Pressure Cookers (& their role in cooked/raw fusion)
  • Cold Pressed Coffee & making healthy, processed-sugar free lattes!
  • Cold Pressed Coffee BONUS-RECIPES
  • BONUS LESSON - Making my Zone Broth.
  • Black Garlic Fermenter
  • Sharpening & Honing Your Chef Knives
  • Plant-based Kitchen Equipment QUIZ

Congratulations!

Delayed 3 days

  • Final thoughts