You'll slice, dice and julienne your way through a three-course French menu while learning professional tips for knife grip, blade maintenance and choosing the right knife for each task. You'll start by creating a traditional mirepoix, which allows you to practice precise cuts on carrots, celery and onions. Then, you'll move on to more advanced techniques like breaking down summer squash and preparing tomatoes for a vibrant ratatouille. The session concludes with you slicing paper-thin apple slices for a classic French tarte fine. Did someone say bon appétit?
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Salad
With potatoes, carrots, sweet peas, olive oil and aquafaba
Ratatouille
With carrots, eggplant, zucchini, herbs, olive oil and garlic
French Apple Tart
With apples, flour and butter
Verified Chef
