Mastering Knife Skills: Wed, July 26; 6:30pm-9:30pm; Chef Mat (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : P32DRY
Join our resident knife skills experts in this fun and informative class on the most important cooking tool in the kitchen. Learn the techniques and tricks to become confident with an array of cuts including slicing, dicing, mincing, chopping, julienne and oblique. Also explore topics such as sharpening and honing, choosing the right knife for you, and the differences in cutting boards.
Growing up in a family full of chefs and kosher caterers in New Jersey, Mat Wertlieb has felt at home in a kitchen since childhood. He first fell in love with the unique culinary scene of the Bay Area while working an externship at One Market Restaurant in 2000. After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather. Trips to Italy and Israel furthered his exposure and passion for the various cuisines of the world. Chef Mat now works part time at Gather restaurant when he is not teaching classes with the Kitchen on Fire team.What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Students will enjoy fresh baked pizza as they first enter the classroom. Class will then begin with a 30-minute lecture on proper knife-handling and cutting techniques. Following this lecture, students will put to use what they have just learned, slicing and dicing onions, peppers, and zucchinis. After practicing, students will gather again for a lecture and demonstration on chopping and cutting herbs. They will then practice chopping celery and carrots before moving on to cutting herbs. Throughout this time pizza will be continually coming out of the oven for students to eat. At the end of class, students will gather one more time to learn some cutting tricks for difficult foods, and to ask questions. Class will conclude with a lecture on general knife care such as sharpening and honing. In this class, students will learn how to safely and confidently handle a knife, practicing various cutting techniques including slicing, dicing, mincing, chopping, julienne and oblique.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (email@example.com).
Kitchen on Fire