Friday, November 13th: 11am-12:30pm or 2pm-3:30pm or 5pm-6:30 pm Saturday, November 14th: 10am-11:30am or 1pm-2:30pm $75 per person (Hands-on) limited to 14 students. Includes a Zwilling Pro 4" Paring Knife ($75 value) Learn the fundamentals of good knife skills from the experts. Bernard Janssen ZWILLING’s executive Chef & Culinary Program Manager will teach you what makes a quality knife, which knife to use for each task and how to maintain/clean your knives. He will teach the circular rocking motion, the chopping motion, how to perfectly dice an onion, mince and how to use a flexible fish fillet knife. From brunoise to julienne, you will master a range of essential cutting techniques. Information about Chef Bernard Janssen Bernard Janssen currently serves as Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels. Originally from The Netherlands, Bernard has over twenty years of culinary experience working as Executive Chef in restaurants and cooking schools internationally. He travelled Europe to host trainings and demos for the Zwilling Group. Bernard’s cooking style specializes in inventive flavor combinations with a flair for creating beautiful plate presentations. Using this expertise, he often writes original recipes for retail partners and travels across the country for product trainings, trade shows, retail and cooking events supporting all premium brands falling under the ZWILLING J.A. Henckels umbrella like; Staub, Demeyere, and Miyabi. Book below or feel free to call 434-977-2665 to book during business hours. Please note cooking classes are non-refundable and non-transferable once booked. Please verify scheduling availability before booking. Please wear comfortable shoes and be prepared to be standing for the majority of the class. NOTE: Only enter 1 name per participant slot below. For this class each slot hold 1 person unlike our traditional classes that can fit 2 people per booking.
