Knife Skills & Poultry 101

Description

In this practical, hands-on class, Fleishers expert butchers and meat mongers teach you the basics of handling a knife in your home kitchen, as well as breaking down and carving poultry. We'll cover:

1. The Anatomy of a Knife – The various forms and features of knives today, the differences between forged, stamped and ceramic construction
2. Handling Knives – Holding, gripping and transporting different styles of knives
3. Care and Sharpening – Honing steels, sharpening stones, and cutting surfaces
4. Knife Practical – Practice essential home kitchen cutting techniques, including how to cut ANYTHING uniformly for a properly cooked end product
5. Poultry 101 – How to break down a raw chicken, and how to carve a cooked bird. These same techniques can be applied to turkey, duck, etc.

We ask that all attendees wear hats, closed toe shoes, and clothes they don't mind getting meaty. We also recommend you bring a long sleeve shirt or light sweatshirt in the colder months.