Knife Skills

Date: 
03/05/2020 6:00 PM
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Join Catherine St. John, owner of Western Reserve School of Cooking, as she teaches basic knife skills. Having good knife skills is essential to being efficient in the kitchen whether you are cooking at home or in a professional kitchen. This class will focus on basic knife cuts with an 8-10” chef’s knife. You will learn how to slice, chop and dice vegetables to make your kitchen work a breeze. Chef Catherine will then make fried rice and potato soup from the cut vegetables.
This is a cooking demonstration. Samples will be provided. Space is limited; please call if you need to cancel.


The Western Reserve School of Cooking has provided students and customers with culinary education and supplies for 48 years. For more information, visit wrsoc.com.