Knife Skills Class & 3 Course Dinner with Chef Craig Kuhns and Zwilling

Ready, Set, CHOP!

About this experience

Mastery of knife skills in the kitchen extends beyond just professional chefs. Embark on an engaging, partially hands-on class and dinner led by none other than Chef Craig Kuhns, a true connoisseur of blades, and joined by the expertise of Amy Schroeder, our representative from Zwilling. Together, they will be your guides on a journey to grasp essential knife techniques and hone your proficiency in fundamental cuts: from precise mincing and artful dicing to masterful chopping, elegant brunoise, and exquisite julienne. You will also leave with your own brand new Zwilling knife!

Explore the realm of different knives, uncovering their unique utilities, and gain insights into the meticulous art of honing and knife care. With their combined wisdom, there's no question too intricate or skill too advanced that these two cannot enlighten you on when it comes to knives.

Upon the culmination of this enlightening evening, you'll leave not only with enhanced skills but also with a pristine Zwilling knife to call your own. Over the span of then two-hour class, you will actively participate in crafting an extraordinary three-course dinner,  by the talented Chef Craig Kuhns. Here's a sneak peak of your menu:

Appetizer: Savor the symphony of flavors in a dish featuring crisp cucumbers, luscious heirloom tomatoes, and creamy burrata.

Main Course: Indulge in a herb-infused hanger steak, skillfully paired with roasted squash and marble potatoes, presenting a harmonious blend of tastes and textures.

Dessert: Conclude your epicurean expedition on a sweet note with a tantalizing chocolate bread pudding that's sure to gratify your senses.

Join us for this remarkable experience that celebrates the artistry of knives and the joy of culinary creation, all under the tutelage of experts who are passionate about sharing their knowledge and skills with you.


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).


Your Host

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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.