Cooking Class: Knife Skills, Care and Techniques
In this knife skills cooking class, Chef Paul will explain how to choose the best knives — and how to take care of the ones you already own. He’ll teach you refined slicing, dicing and chopping techniques, which you’ll utilize to create every dish, from the appetizer to the dessert. You’ll prepare a variety of delicious dishes, including tomato bruschetta, roasted chicken with vegetables and apple tarte. Chef Paul will teach you how to chop and slice vegetables, mince herbs and supreme citrus. At the end of the class, you’ll sit down and enjoy your delightful meal.
MENU
Tomato Bruschetta
With bread
Roasted Chicken
With carrots and parsnips
Roasted Potatoes
With caramelized onions and charred peppers
Apple Tarte Fine
With butter and flour
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsGroup, Gourmet, Beginner, Date Night, Mother's Day, Teens
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! Guest Reviews for this experience
Miranda
27 Aug 2023
I bought this class as a present for my boyfriend's birthday and we both had a great time!! We learned so much from Chef Paul that we apply in the kitchen every day. I hope to take more classes from Paul in the future!
Portia
17 Jun 2023
I learned so much in this class and the food was amazing! Chef Paul was very funny and easy to learn from. I hope I remember the lesson for a long time.
Alexis
17 Jun 2023
Chef Paul was very knowledgeable and funny! I have a little bit of experience cooking and I still took a lot away from this class. He very thoroughly answers any questions you have and is patient and encouraging. I will definitely go back for another class!
Event location: New York
Chef’s Place
Exact location is provided after booking.
Meet your chef
Born and raised in Belgium, Chef Paul began his nearly 40 year career as a professional chef as an apprentice. After receiving his culinary arts degree, he worked in several restaurants in Belgium, gaining experience and insight along the way. He moved to NYC in 1983 and quickly became the executive chef at well-known restaurants in Tribeca and the West Village. His passion for teaching led him to open his own cooking school in 2001, which is still thriving today.
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