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Chef Callison’s Culinary Fundamentals—A Three-Part Series | Livestream
March 5, 2020 @ 6:30 pm - 7:30 pm
Join WSU’s Executive Chef Jamie Callison as he takes you through a three part series of culinary fundamentals.
Learn knife safety and skills, cutting and cooking chicken, and the basics of making soup.
Knife Safety and Skills
March 5
Learn the proper use of a knife.
Knife Safety
- How to hold a knife
- How to hand a knife to someone
- Sharp knife safer that dull knife
- How to sharpen your knife
- Secure cutting board
- Clean work area
- How to properly clean a knife
Knife Skills
- How to hold a knife
- How to hold your fingers – the claw
- Making sure a “V” separates your fingers and the blade of the knife.
- How to cut a carrot, celery, onion, garlic, thyme, and rosemary.
- Concentrate on proper technique than accurate cuts and speed
- Explain compost versus stock trim
- Use proper knife for the correct job