Knife Skills Class 8/22/2023Ready, Set, CHOP!
Cost:$65.00 per person
About this experience
Chefs aren't the only ones that can be skilled with a knife in the kitchen! This is a hands on class lead by Chef Craig Kuhns. Under his guidance attendees will have the opportunity to learn basic knife techniques and practice fundamental cuts: Mince, dice, chop, brunoise, and julienne. You will also learn the different knifes and learn their use, along with how to properly hone and care for your knife. During the practice time in this class you will use all the veggies and prepare a veggie stock to take home for future use. Chef will also prepare some bites to eat during the class.
No refunds or credits will be given if cancelled within 72 hours of event. Class attendees will receive 20% off purchases on the day of the event (some exclusions apply).
Chef Craig Kuhns got his start over 25 years ago in Charleston, SC after graduating from Johnson & Wales University. As the Charleston food scene grew, Craig trained under mentor Chef Ken Vedrinski of Trattoria Lucca and gained a love for Italian cuisine and fine dining. He had the opportunity to work in some of Charleston's most acclaimed restaurants including The Charleston Grill, Palmetto Grill, and Charleston's Basil Thai Restaurant. Craig brought his knowledge to Upstate over ten years ago, where he had the great fortune to work for restaurant group Table 301 at The Lazy Goat, Nose Dive, Soby's and Devereaux's. Before embarking on The Cook’s Station adventure, Craig was the Chef de Cuisine at Top Soil in Travelers Rest, and prior to that, Craig was the Executive Chef at Greenbrier Farms in Easley, SC.