Basic Knife Skills & Garnishes

211 N. Main Street,Ketchum ID 83340

20 February, 2021

Description

Learn to Chop Like a Pro Event Description: Knife skills are at the core of any kitchen repertoire. In culinary school, knife skills and generous amount of practice begins the student’s journey toward being a professional. Learning proper knife skills makes cooking at home more enjoyable, faster, and safer. In this hands-on class, Chef Naomi Everett walks you though the basics, taking the time to focus on proper technique and accuracy. Get ready to spend 2 hours chopping, mincing, and making some vegetable garnishes. Type of Class: Hands OnTechniques Taught: Proper knife technique for cutting using the dominant knife hand and guiding hand correctlyProper knife stroke and 2-hand coordinationOnion technique for dicing and slicingMincing techniqueIntroductory vegetable garnishes.Recipes: There are no recipes for this class except some ingredients to make soup after your knife skills practiceBeverages: Available for purchase*Attendees must be 18 or older unless accompanied by an adult, we suggest a minimum age of 13. Kids classes have a specified age for attendees. COVID-19 Information & Precautions: To attend a Sun Valley Culinary Institute class, you must: Be in good health and not suffer from ANY COVID-19 symptomsWear a mask and follow all sanitation rules – Masks will be providedMaintain social distancing of at least 6 feetFollow all verbal and written instruction from SVCI Chef & StaffHave your temperature checked upon arrival and answer a health questionnaire NOT have cared for someone who is sick, traveled through an airport, or traveled from a virus “hotspot” in the last two weeksIn an effort to minimize COVID-19 exposure we have taken the following precautionary steps: Clean and sanitize before and after each eventMaximum of 8 students and 3 SVC staffAttendee health & travel survey with registrationDaily SVC staff temperature and health checksParticipant screening upon arrival (temperature check and health questionnaire)Masks required for SVC staff and class participants at all timesParticipants are physically distanced by 6’