knife skills: slicing through the basics

Solid knife skills are the foundation for speed in the kitchen. They can be the mortar for the house you call "dinner at my place." With a little dose of confidence, a pinch of good form and a sharp knife, making dinner won't take you three hours!

Through this hands-on class you will not only feel at ease yielding a knife through a head of cabbage, but you will walk away after eating a meal made from the fruits of your labor. You will also no longer wrestle with a butternut squash or loathe slicing an onion. You will mince madly, dice with dignity, and learn to make gorgeous matchsticks.

You will also:
• Get tips on purchasing a proper knife.
• Learn to use a sharpening stone to sharpen a knife.
• Understand which knife to use for the right job.
• Receive one-on-one support on form and technique.
• Take home a packet of instructions, tips, and recipes covered in class.

So stop spending hours making dinner and don't go through another box of Bandaids. Get over the fears, have your questions answered, and start building solid knife skills for years to come.

Prerequisites
Whether you only pick up a knife to butter your bread or you need support on form and technique, you will get something out of this class. Each student will be provided with an apron, and their own work station. Please come prepared to stand for the majority of the class in comfortable, close toed shoes. Chairs can certainly be provided, if you need a break. You also need to come ready to eat! We will be snacking and enjoying a delicious vegetarian meal made from the fruits of your labor.

SCHEDULING A WORKSHOP:

I am back to offering in-person workshops and still offer virtual workshops privately and to small groups.

At in-person events, I can do cooking demos and we will enjoy a light vegetarian tasting meal. Participants will also go home with recipes, and the confidence to conquer meal prep!

This is a hands-on workshop with some demo and discussion.

By clicking the link below you can schedule a call for us to review your vision for the workshop, and talk through ticketing, venue, etc. Let me design one for you and your community!

About Nancy Campbell:  Nancy is a culinary nutritionist who has combined her 10 years in the restaurant business with her M.Sc of Nutrition & Integrative Health to transform how her clients operate in the kitchen.  Between shifting what they eat, how they plan for meals, and when they cook, Nancy's clients experience shifts that go beyond a reduction of symptoms or a slimmer waistline.  They shift their relationship to cooking, which shifts their relationship to food, which perpetuates sustainable lifestyle changes.   A Georgia native, Nancy is happily living again in the South with her 3 year old daughter and husband Greg.