Hone your Knife Skills with Chef Tony Pisconeri

Hone Your Knife Skills at
Buckeye Creek Farm 

with Chef Tony Pisconeri

Classes Scheduled soon. Check my blog for upcoming details.

For information email Chef Tony Pisconeri – chef@pisconeri.com

I will contact you to register you for the class. Credit Cards accepted.

One of the first things every beginning culinary student learns is how to execute various basic knife cuts and shapes, like the julienne, dice, brunoise and others. But even if you're not a culinary student (or a professional chef), mastering these knife cuts can still improve the quality of the food you cook, for two reasons:

Uniform cooking times

Large pieces of vegetables take longer to cook than smaller ones. So if you're sautéeing carrots that are cut to different sizes and shapes, you'll either overcook the smaller pieces by the time the bigger ones are done, or you'll cook the smaller pieces properly but leave the bigger ones undercooked. Consistent cutting technique ensures your food is cooked to a uniform degree of doneness.

Enhanced visual appeal

Again, it's the art part of the culinary arts. Of course, no one's going to take out a ruler and measure your knife cuts — unless you're in culinary school. But sloppy knife work makes for a sloppy-looking dish.

Learn how to use one the most important kitchen tools, your Chef’s Knife. Our Class will Explore:

•  The anatomy of the Chefs’ Knife
• The proper use and care of your knife
• The easiest way to sharpen and maintain your knife blade
• Basic knife cuts used in all culinary kitchens

• Large Dice
• Batonnet  
• Medium Dice
• Allumette – Matchstick Cut  
• Small Dice  
• Julienne
• Brunoise
• Chiffonade

This is a hands on class. Please bring your favorite Chef’s Knife and a small cutting board.

For information email Chef Tony Pisconeri – chef@pisconeri.com

I will contact you to register you for the class. Credit Cards accepted.