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Sharpen your knife skills just in time for Thanksgiving with a class taught by experienced industry professionals!This class will teach you how to safely and efficiently handle your knives while preparing Thanksgiving dinner. You’ll learn how to cut common Thanksgiving vegetables, spatchcock and brine a turkey, and expertly carve the final product. Additionally, Hannah Bender, owner of Artichoke, will be walking you through the different types of knives and their uses, and will have their gorgeous serving dishes on display to help you get inspired for the big day!
What you’ll take away from this class:
🦃 A foundational knowledge of knife skills, safety, and maintenance
🦃 Essential techniques to elevate your Thanksgiving dinner including basic veggie cuts and spatchcocking, brining, and turkey carving tutorials
🦃 A cocktail recipe, brine recipe and instructions to take home
🦃 Information about sourcing fresh ingredients from Findlay Market
All guests will be able to enjoy light bites and a complementary cocktail at no additional cost. Tickets are $80 each, or two for $140. Proceeds form ticket sales directly benefit Findlay Kitchen and its specialized small business support services for over 70 Members. All vegetables prepped during the class will be donated to Our Daily Bread.
Tickets are $80 each, or two for $140. Purchase tickets here: https://app.betterunite.com/thanksgivingknifeskills
About the Instructors
Kelly Shaw • Associate Director, Findlay Kitchen
Kelly Shaw is the Associate Director of Findlay Kitchen. She has 15 years of hospitality experience in various roles ranging from line cook to kitchen manager and most everything in between. Kelly also has extensive customer service and administrative management experience, allowing her to support Findlay Kitchen members and lead the incubator kitchen into its next phase of growth.
Jordon Kuhn • Findlay Launch Program Manager
Jordon has worked with CFFM for over four years, first as part of Findlay Market’s Culinary Training Program, and currently as the Findlay Launch Program Manager. He holds a Culinary Arts degree from Cincinnati State, which paved a way for his successful career in the restaurant industry, ultimately becoming the Head Chef of Mighty Good. In his current role, Jordon enjoys working with new entrepreneurs in Cincinnati, learning about their businesses and their passions, and being a small part of helping them on their journeys. He also finds fulfillment in creating new educational opportunities to help others grow and succeed in the food industry.
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