Knowing how to use a kitchen knife is the foundation of good cooking. In this comprehensive course, you’ll learn vital core skills to more advanced techniques such as filleting and boning, giving you the confidence to take your cooking to the next level.
Each student will work individually, preparing the following items to take home:
- Rack of Lamb with a Pine Nut & Herb Crust
- Par-boned Chicken stuffed with Moroccan Couscous
- Asian-inspired Trout Fillets stuffed with Julienne of Vegetables
All dishes prepared will be oven ready for you to cook at home.