Once your knife skills have improved, your cooking will be more efficient and more delicious. Join Chef Paul for a demonstration on how to dice, julienne, and chiffonade vegetables and fruits. Chef Paul will also discuss how to choose, care for, and sharpen knives.
This program is for ages 13 and older; adult supervision required.
Limited space; registration is required. Registration for this program is currently full. If you would like to be added to the wait list, please email firstname.lastname@example.org or call (608) 246-4547.
Presented in partnership with Willy Street Co-Op.
About the Presenter
Paul grew up in Taiwan surrounded by fresh hanging foods in the market, but he didn’t have an appreciation for Taiwanese or Chinese ingredients until attending culinary school in Chicago where he developed a love for cooking. After serving in many kitchens over the years, he wanted to share the skills he learned with others which led him to teach. He says about teaching, "Cooking and sharing what I have learned is my passion. Teaching a cooking class gives me a chance to share my knowledge about the differences and uniquenesses of foods that people overlook. I want to show people how to be respectful, creative, and economical about food. To feel delighted when they learn an easy cooking technique using just a couple of simple fresh ingredients. The food is the real star, we are just the facilitators."