Knife Skills: Theory and Technique

The knife is your most important tool in the kitchen. Getting comfortable using your knives will make you faster and more efficient in the kitchen, your food look and taste better, and will make cooking at home more fun! These are the tips and tricks that professional cooks learn in restaurant kitchen basements around the world. Here is your chance to obtain these skills in a relaxed environment.
In this hands-on class we will explore the knife techniques that form the basis of modern cooking. These are the cuts that inevitably come up in the preparation of a meal:
peeling and dicing onions, shallots, and garlic
working with oblongs and cylinders: potatoes, carrots, etc.
dealing with unusual fruits and vegetables
how to approach herbs
In addition, we will cover topics such as knife maintenance, safety, honing, and sharpening. We will also discuss the different types of knives and their uses. Students are welcome to bring their own knives for discussion.
All ingredients and materials will be provided.
About our instructor: Will Griffin is a cook who has worked at numerous restaurants in New York, most recently at Lincoln Ristorante for chef Jonathan Benno. Will is one of our rotating chefs at our Supper Clubs and is the co-founder of I8NY, a Brooklyn-based sandwich and catering company with a home at the Brooklyn Flea and Smorgasburg. He has worked on a pig farm in the southwest of France and studies wine in his spare time. He is originally from Seattle, Washington and is committed to the goal of making local, seasonal food a reality for New Yorkers.
About Local Roots NYC: Local Roots NYC is dedicated to creating a more convenient connection between New York City and their farms. We have created an alternative CSA model that accommodates the lives of New Yorkers and also host classes, supper clubs, and other events that spur creative ideas around cooking.