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The kitchen is the room that nurtures our souls and our bodies. It's the hearth of the 21st-century house, and everybody naturally congregates there. |
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—Regina Leeds, author of
The Zen of Organizing |
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Culinary Techniques Series, January 2002
The Culinary Techniques Series focuses on giving students the tools and the skills they need to be really comfortable and confident in the kitchen. Knife skills are just about the most important lesson we teach. We practice a variety of cuts in this class, learning why recipes might call for foods to be cut into different-sized pieces, and what cutting terms—like chiffonade, brunoise, julienne, etc.—mean. We also learn about the quality differences in knives and how to sharpen blades and keep them sharp.
 Class was held at the Viking
Show Kitchen near Southcenter Mall.
Using rulers to measure, students learn to cut precisely to achieve uniformity, both so that food cooks evenly and for a perfect presentation.
We usually have a glass of wine about, Julia Child style.
Chef Gabriel moves around the room giving pointers and assistance as everyone experiments with the different knife cuts.
That's a lot of garlic!
 Vegetable trim goes into a container for making vegetable stock later, or into the compost bucket if it's not good for stock. CC composts all vegetable waste.
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