Learn how to properly and safely hold any knife and learn techniques to make authentic French cuts such as batonnet, bruinoise, and julienne in this hands on workshop.
Chef Kent is trained in classical french techniques. He attended Le Cordon Bleu Culinary Institute and has worked all over Minneapolis and St. Paul cooking everything from Russian to American fare. Cost is $20. NOTE: Please bring your favorite chef's knife if you have one. Forage has knives to borrow but not enough for everyone. Thank you!