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Chef Callison’s Culinary Fundamentals—A Three-Part Series | Livestream

March 5 @ 6:30 pm - 7:30 pm

|Recurring Event (See all)

One event on April 23, 2020 at 6:30 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

Details

Date:
March 5
Time:
6:30 pm - 7:30 pm
Event Category:
Website:
https://connections.wsu.edu/events-calendar/chef-callisons-culinary-fundamentals-three-part-series/

Organizer

Andria Donnenwerth
Phone:
5093359264
Email:
global.connections@wsu.edu
Website:
connections.wsu.edu

Venue

Online