Knife Skills Masterclass - Chicken & Vegetables

A comprehensive masterclass focusing on professional knife skills, poultry jointing, and preparing a three-course menu featuring chicken and vegetables.

This essential class covers how to handle, care for, and use kitchen knives, alongside various vegetable cutting techniques such as dicing, julienne, and mirepoix. Participants will learn to joint a whole chicken and prepare a three-course menu, which includes Vietnamese style pho broth, sticky soy baked chicken, raw Asian slaw, and an exotic fruit salad. The session includes refreshments, all necessary equipment, and a recipe pack to take home.