In this hands-on class, you’ll hone basic knife skills and practice the fundamental cuts—mince, dice, brunoise, bâtonnet and julienne. We’ll practice how to cut large food items like a head of cabbage, delicate herbs, and onions, with practically no tears! We’ll also learn techniques for safety and keeping all your knives maintained and sharp. Join us to become more efficient and effective in the kitchen! Students will work independently to create a cabbage slaw for lunch and a stir fry to take home. The class is 3 hours from 10 am to 1 pm and includes a light lunch. Class size is limited to 15 participants. Cost: $55.00 per person. All proceeds go to supporting free programming for low income audience at The Garden Kitchen. If the class is booked to capacity, you can place yourself on the Wait List and will be contacted if there is a cancellation. Classes are subject to cancellation due to no or low enrollment. Classes require 8 participants enrolled for the class to be held.