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September 26, 2020 @ 2:00 pm – 4:00 pm EDT
Join us to learn how to dice, slice, and mince like a professional!
By improving your knife skills, you will make your meal prep easier, faster, and more fun! Learn basic cutting techniques, along with how to care for your knife. We will even make a quick soup with your cuts that can be eaten that day or saved for a lunch later in the week.
1 carrot, peeled
1 stalk celery
1 roma tomato
1 bell pepper
1 clove garlic
1 scallion (green onion)
Baking soda (optional)
Water/veggie stock for soup
Chef’s Knife (preferably 8”) or Santoku (preferably 7”)
Honing Steel (stick “sharpener”)
Large saucepan, dutch oven, or stock pot for making the soup
Meet your Host:
Rochelle Van Der Merwe is a professional chef that has over 10 years of teaching experience, both for home cooks and also for professional chefs. She has worked in a variety of professional kitchens, ranging from fine dining restaurants to catering, to healthcare.
Chef “Ro” has a variety of tips and tricks that home cooks can use in their kitchens to ensure the best possible outcomes. She has experience teaching many ethnic cuisines as well as baking and pastry. She likes to teach the technique rather than the recipe so that home cooks can feel more confident in creating meals that are entirely their own.