Tuesday, April 22, 2025
4:30 – 6:30 PM

Instructor

Anthony Fontaine

Location

Room 109, Rotary Kitchen
Ages

12 – 17

Skill Levels

Intermediate

$50
registration fee
The class will begin with a lecture and demo from the chef about certain cuts and knife techniques. After the demo, each student will join a work station and have the opportunity to practice these skills. Students will have the opportunity to ask questions and receive support and feedback from the chef during the hands-on part of the class.

Hands-on:
Students will be provided with different types of vegetables to practice their grip and knife skills on various textures and sizes.
More specific techniques, such as dicing onions—and minimizing tears—will be explained.
Part of this technique can also be applied to fish or meat, which will be discussed.
The students will use the vegetables to prepare a soup.
We will discuss broths, stocks, and their preparation throughout the process.

What to wear / bring to class

Close-toed shoes are mandatory. High heels, open-toed shoes, sandals, flip flops are NOT allowed in the kitchen.
Shoulder-length hair or longer needs to be worn back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep.
Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply aprons and all the tools you need for use during class.
A snack will be provided for this class by the chef.
At the end of the class, the chef will present 3 menus to choose from to spark interest for the next class!