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The first step in becoming a confident home chef is choosing the best knife for the job! Chef Les Eckert, Director of the Great Lakes Culinary Institute, will guide you in honing important knife skills. You will work with carrots, celery, cauliflower, red peppers, tomatoes, garlic, herbs, lemon, and avocado using the methods of julienne, small dice, medium dice, concasse, zest, juice, roast, blanch, mince, and chiffonade. Following knife work, you will prepare and eat a meal as a class.
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