Throughout the class, you’ll practice chopping, slicing, and dicing as you learn the essential techniques behind safe, efficient, and precise knife work. You’ll also explore the five knives every home cook should have, how to care for them, and how to choose the right tool for each task.

As you work through each technique, you’ll help build a surprise dish using the ingredients you prepare along the way.

In this class, you’ll learn to use and understand:

• 10” Chef Knife: how to sharpen and hone your blade

• 6” Chef Knife: how to handle smaller prep tasks

• 3” Paring Knife: learn to use precision cutting for small ingredients

• 10” Slicing Knife: how to properly slice bread and carve roast beef tenderloin

• 6” Boning Knife: how to break down a whole chicken into 8 main pieces and make a chicken stock using the bones

This class is perfect for anyone looking to build foundational skills, gain more control and confidence in the kitchen, and understand the purpose behind each knife.

Limited to 20 attendees. Early registration is recommended.

About the Chef:

Chef Andy Ruggeri brings decades of culinary experience and a deep passion for hospitality to the kitchen. Andy learned the craft through a rigorous apprenticeship with internationally renowned French chef Liane “Madame” Kuony, whose legacy is honored in the Milwaukee Public Market’s demonstration kitchen. He has led several award-winning restaurants. Known for his approachable teaching style and commitment to quality, Andy believes that working hard at what you love brings lasting energy, skill, and joy to the kitchen.

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