Knife Techniques - Cut Like A Chef - with Miles James

  • Sunday, July 14, 2019
  • 1:00 PM - 3:00 PM
  • BARN Kitchen Arts, Class Code KI071419MJ
  • 0


  • $36 tuition + $5 materials fee
  • $28 tuition + $5 materials fee

To register and pay off-line, please call the registrar at (206) 842-4475 x216 or come into BARN.

Be sure to "Join Waitlist" if this class fills (there is no cost to do so) and we will notify you if a seat opens up or this class gets offered again.
Registration is closed

Join us for a hands-on session to practice knife techniques which will help you to cut safer, faster, and with more precision. Knowing how to handle and care for your knives the right way will change how you cook.

This class is the first in a series with Chef Miles James. In this class he will demonstrate how to sharpen and properly hold this essential tool. Then together you will we move through the basics of how to chop, mince, slice and much more using fresh vegetables. Chef James we will teach you the tricks of the trade so that you can understand how to choose the right knife for the job and use your knife to best advantage You will go home a pro!


Skill level: beginner through experienced cooks

Students should bring:

  • An apron
  • One or two of your favorite kitchen knives


Bainbridge Island-native, chef Miles James, has been cooking for nearly two decades in kitchens from here to New York City. His Fremont bistro and delicatessen, Dot's, was a customer and critical favorite, as was his sandwich shop and butcher store at Pike Place Market. His focus is on classical French cuisine and charcuterie, as well as cooking with farm-fresh ingredients.

Photo Credit:

© Bainbridge Artisan Resource Network
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