Thursday, January 24, 2013 from 7:00 PM to 9:00 PM (PST)
Arcadia, United States
San Francisco, California
London, United Kingdom
Learn how to chop, slice, julienne and dice vegetables quickly and efficiently. Explore the more complicated Brunoise, Paysanne, Batonnet and Tourne kinfe cuts to get more confident and create variety for your dishes.