Event

Knife Skills Class with Morgan Maki

Through two menu-based classes, we'll cover knife safety, basic cutting technique, and basic cuts. We'll also discuss when to use those cuts and why. During each class, we will prepare a simple meal to share together at the end of the session.

Class One: Miso Soup
In preparation of making a basic miso soup, we will learn about knife safety and basics and an introduction to the dimensions of cuts, specifically mince, brunoise, small dice, medium dice, julienne, and chiffonade.

Class Two: Chicken Soup
In this class, we will review what we learned in the first session to prepare the vegetables, and then break down and bone out a chicken into pieces for the soup. We will also discuss the proper cuts for making stock.

About the instructor: Morgan Maki is a butcher at Bi-Rite Market, where he regularly uses knife skills to butcher whole chickens, hogs, lamb, and goats.