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Join us in the kitchen for a delicious class that's all about proficient and safe cutting, chopping, dicing and slicing. You'll learn cut/chop basics plus more specific nuances like the difference between mince and chiffonade. Teaching Kitchen Manager and Chef Matthew Stansbury will expertly guide you through every cut. As you practice the cuts, you'll fill a take-home bag of Trinity (onion, bell pepper and celery) as well as load up a sheet pan of veggies for fajitas. Those small, intricate cuts will result in a spicy bowl of pico de gallo. Everyone will enjoy fajitas at the end of class.
You'll try out both the Zwilling Chef's Knife and our favorite 7-inch Santoku. You'll work on Epicurean boards - our favorite non-slip, dishwasher-safe boards that we use in every cooking class.
This class is for participants 16 and up. Teenagers must be accompanied by an adult; both the teenager and accompanying adult must purchase a class seat.
CANCELLATION POLICY: Seven (7) working day advance notice is required for cancellations. Your enrollment fee will be transferred to another cooking class. You are welcome to transfer your class seat to another person. No refunds.
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Event Venue & Nearby Stays
Red Stick Spice Company, 660 Jefferson Hwy.,Baton Rouge, Louisiana, United States
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