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Dropped $420 on a knife skills class and learned nothing my head chef couldn't show me in an hour
Signed up for a weekend course in Seattle back in March because I wanted to fix my rough chop on onions. Turns out the whole first day was watching videos and the second day was basic stuff I already do on the line every shift. The instructor kept saying "let the knife do the work" but never once explained how to actually hold the blade for a rocking cut. Save your cash and just ask a veteran cook to stand next to you for one prep shift. Anyone got a class or program that was actually worth the money?
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gray54410d ago
So what did the instructor actually show you for the rocking cut, just nothing?
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