French Knife Techniques Know how to cut an onion, dice a carrot and totally paste garlic? Great! We will refresh all those techniques and then work on creating a variety of specific French cuinary knife cuts that will up your kitchen mojo to new heights. Techniques will include pont-neuf, batonnet, juilienne, fine juilienne, Carré, Parmentier, Macédoine, brunoise, fine brunoise, Paysanne, Lozenge and Tourné. In addition we will debone chicken thighs-in order to prepare Stuffed Chicken with Toasted Sourdough, Mushroom Duxelle and Brie. Bring your own sharp chef knife and paring knife or use ours. Instructor: Chef Joel Olson
Programs may be adjusted or cancelled based on current conditions and/or the operating status of MCC. Please check our website for updates.
1 lesson @ 3-hr., $75/$65 McLean district residents 1310.321 M, 3/8 7p.m.-10 p.m.
C. Adult (18 and over)