Just in time for holiday meal preparation, learn from a professional how to dice, brunoise, julienne, mince, chop, chiffonade, rolling cuts and more. You will have time to practice these skills in our kitchen. Each participant will receive a Knife Skills cookbook and receive a discount coupon for Zwilling knives. Class size is limited.
A graduate of the Culinary Institute of America, Jeffrey Elliot was Director of Culinary Relations for Zwilling J.A. Henckels, Demeyere and Staub and Executive Chef of Zwilling J.A. Henckels USA. He has cooked at prestigious restaurants such as Le Cirque, and Le Bernardin in New York. Jeffrey has co-authored two cookbooks including the Complete Guide to Sushi and Sashimi and co-author of the highly acclaimed Zwilling J. A. Henckels Complete Book of Knife Skills.