Specializing in the practical, this class is all about the edged weapons that are your biggest asset in the kitchen: your knives! In this hands-on class, get up-close and personal with onions, basil, and ginger while you learn to differentiate between chopping and mincing, and appreciate the finesse of a chiffonade and a julienne. You will also learn the best way to break down a whole chicken. Bring your own knives and steels, if desired, or use ours. Please note that there is no wine service in this class.