Knife Skills Review (all the classic cuts we will be revisiting throughout the culinary program)
Knife Skills Review (all the classic cuts we will be revisiting throughout the culinary program)
Living Foods 101: An introduction to harnessing the power of a plant-based living foods diet.
Your course binder
Your course binder
Introduction to living foods
Introduction to living foods
Refer to page 29 in the recipe binder...
An overview of knife safety, handling and storage. Also a reminder of the most common cuts we will be using. For an AMAZING detailed knife and equipment training...see my Knife and Equipment Skills for the Plant-based Kitchen course. We go through all the classic French and Asian style cuts, plus all the tips you need for the equipment most common in the plant-based kitchen. I HIGHLY recommend it for those that want to up their game in efficient plant-based knife skills. You will see a marked difference in production time meal to meal or on the one day a week you dedicate to batch preparation.
Review and get to know the anatomy of your chef knife...