Learn the major French knife cuts and watch your cooking skills excel.

Sharpen your technique and cook with true confidence in this foundational, technique-driven class. In this session, you’ll learn the essential French knife cuts—julienne, mince/ brunoise, small and medium dice, oblique, chiffonade, and tournée—along with when and why each cut is used to elevate both the flavor and presentation of your dishes. We’ll focus on proper grip, stance, safety, and efficiency so you can cut faster, cleaner, and more consistently at home.

To round out your skill set, we’ll also break down a whole chicken, step by step, using classical French methods. You’ll learn how to separate breasts, thighs, wings, and drumsticks cleanly; how to debone with precision; and how to make the most of every part of the bird. By the end of class, you’ll have mastered essential culinary techniques that form the backbone of French cooking—and transform the way you work in your own kitchen.

We will turn all of these beautiful knife cuts into a simple, tasty meal consisting of:

Honey Black Pepper Roasted Chicken w/ Fresh Herbs

Kale Salad w/ Roasted Apple and Carrots, Quick Pickled Red Onion

Pan Fried Tournee Potatoes with Dill Aioli