I love to cook, but every time I’m faced with having to attack an onion, I freeze.
How the hell do you do it without collapsing into a blubbering pile of red-faced sneezy goo?
(Appetizing, I know…)
Not to mention the delicious yet messy mango, the prickly pineapple, or the wily chicken.
So, armed with a gift certificate to L’Academie de Cuisine, I set out to conquer the mysteries of kitchen knives Saturday afternoon.
This post appeared in its original form at DC Metblogs
Tucked away in a little yellow building on Wilson Lane, it’s a completely non-threatening environment with no-nonsense classes taught by professionals. There were about twenty of us, mixed gender and ages, nervously assembled in front of cutting boards, knives, and an assortment of fruits and vegetables. Facing us was a chef brandishing a very sharp knife.
In the course of three hours, the very entertaining Brian Patterson taught us “Basic Knife Skills,” vanquishing fruits, vegetables, herbs, and a whole chicken with ease. He also demystified how to choose and care for the most essential kitchen knives. Half the class was demonstration, followed by time to practice your newly acquired skills on any number of previously intimidating foods.
It was such a fun experience, I’m inspired to return for a pasta class later this week.
Definitely check LAC out if you are interested in learning more about the culinary arts, right here in DC.
(Well, Bethesda, anyway!)
This post appeared in its original form at DC Metblogs