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Class Overview: This hands-on class focuses on proper knife handling, safety, and cutting techniques that dramatically improve speed, consistency, and confidence in the kitchen.Skills Learned:
• Knife safety fundamentals
• Proper grip and stance
• Julienne, dice, chiffonade, and mince techniques
• Uniform cuts for even cooking
• Vegetable breakdown
• Efficient prep workflow
Sample Equipment: Chef knives, Paring knives, Bench scrapers, Cutting boards, Mandolines (demonstration only), Peelers, Kitchen towels
Sample Dishes (evolving & based on seasonal availability):
• Chicken Stir Fry with Seasonal Vegetables
• Fresh Pico de Gallo & Guacamole
• Herb Rice Pilaf
Reminder that this is an applied, hands-on class in a live kitchen environment. Appropriate attire includes long pants & close-toed shoes.
Kindly note that photographs may be taken during class and used for future promotional purposes.
For parking near NICHE (National Institute for Culinary and Hospitality Education) at 124 S. Broadway in downtown Wichita, options include nearby surface lots, the Emporia Parking Garage, and on-street metered parking. Note that ongoing construction for the Wichita Biomedical Campus nearby may impact specific lane and street access.
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NICHE, 328 E William St, Wichita, KS 67202, United States
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