Knife Skills & Techniques

  • Friday, October 07, 2022
  • 6:00 PM - 7:30 PM
  • BARN Kitchen Arts, Class Code KI100722MS
  • 8

Registration

  • $69 + $10 materials fee
  • $56 + $10 materials fee





    Registration will close on Friday, September 30th at 7:30 pm.

Register

Join chef and BARN instructor Marcela Sandoval in this knife skills class. Marcela will guide you through setting a strong foundation for learning new and more complicated knife cuts. Participants are welcome to bring their own knife or use one of the BARN’s chef's knives.

We will review knife care and the different types of kitchen knives available. To start you’ll get to “know your knife”, master your grip for cutting, and know what to do with your guiding hand. We will review a series of different cuts and techniques including squaring off vegetables, fine julienne, chiffonade, and small dice brunoise cuts.   

Ages 12-99--Participants 14 and under will require an adult to be present in the house.


Registration Details:

  • Registration will close on Friday, September 30th at 7:30 pm.
  • Please bring: An apron and if you would like, your favorite kitchen knife (chef’s knives will be available for use by attendees as well)
  • Tuition assistance is available. Click here for more information.
  • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class. Hair needs to be pulled back out of the face, and clothing must be comfortable and safe to cook in. 

Instructor Bio:

Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020.  She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal, and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are in traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.

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