Prepping in the kitchen can seem daunting, but it doesn’t have to be!
Discover tips and tricks on knife skills and safety during a presentation led by Chef Justin Kinziger with the Culinary Institute of Michigan (CIM).
Topics will include knife care in the kitchen, how to hold your hand when performing cuts, dicing vs julienne, properly washing produce, the importance of nutritious ingredients, and the concept of mise en place – “everything in its place.”
We’ll see knife skills demonstrations for common vegetables in salads, as well as how to create a basic vinaigrette dressing.
Registration is Required (free) .
The first 10 patrons registering to view this program virtually can sign up to receive free ingredients, for following along with at home.
There is also a limited number of in-person spots to watch this demonstration at CIM *viewing demonstration only.*