Knife Skills 101
Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife.
Included in the price is a knife sharpening stone of your own, which we will teach you how to use flawlessly before you leave. And so you have something to cook with all your expertly chopped ingredients, we'll also make:
- Vegetable Minestrone Soup
- Vegetable Stir Fry
You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates.
Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden worktable that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.
We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spacial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.
In May 2002, Jennifer founded her own culinary company in New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living Omnimedia (MSLO), where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. Prior to MSLO, she worked in the cookbook division of William Morrow & Company and at Saveur magazine. She graduated from Peter Kump’s New York Cooking School in 1998 after receiving a full James Beard Foundation scholarship. Before moving to NYC, she was the Catering Manager of the Tabard Inn in Washington, DC. She began her culinary career as the assistant to renowned cookbook author and food historian Joan Nathan. Jennifer is also the author of Six Basic Cooking Techniques: Culinary Essentials for the Home Cook (March, 2018) based on the school’s most popular cooking class.
