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Tuesday Jan. 21st: La Technique:  Knife Skills 101

Refund Policy:
In the event you need to cancel your reservation, we require 48 hours notice. If you cancel within the 48 hour time period, you will not receive a refund, and you cannot exchange for another class date. You can, however, send a friend in your place. Avanti Savoia reserves the right to cancel a class at any time for any reason. If Avanti Savoia cancels a class you will receive a full refund or credit for another class. Your choice.

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Tuesday Jan. 21st: La Technique: Knife Skills 101

Catalog Number: Tuition:CC_140121 UPC Code: 0 $60.00

Group price: $192.00 (4/group)
Save: $48.00

Sorry, this class is sold out. Please enter your name, phone number and email address below to be added to the class waiting list. We will notify you if seats become available.

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This is THE BASICS:  From how to properly hold your knife to methods of sharpening, honing and the numerous techniques and terms used in professional kitchens.

Great chefs have always stressed the importance of efficient knife work and proper stock making.  If you understand basic techniques, you can follow any recipe.  Due to numerous requests from our students, La Cucina is presenting a full participation class featuring some the most fundamental skills required in the kitchen; knife work.  This is THE BASICS:  From how to properly hold your knife to methods of sharpening, honing and the numerous techniques and terms used in professional kitchens.  Mincing, chopping into Brunoise – large, medium and small dice; different size “sticks” known as Julienne, Allumette and Batonnet and many other tips that Chefs Karen and Joseph can pull from their lives in food service.  If you want to be a professional chef we highly recommend a serious culinary program at an accredited school or university, but if you are a beginner who needs to be more confident and effective in your home kitchen, this is the class for you!

Cost: $60 (Hands on class with limiting seating)

Class Time:  6:30-8:30pm

What to bring with you: A good paring knife and chef’s knife. BYOW (wine)

Great chefs have always stressed the importance of efficient knife work and proper stock making.  If you understand basic techniques, you can follow any recipe.

Avanti Savoia cooking class instructor: Joseph Lowery


Instructor: Chef Joseph Lowery

Chef Joseph is an author, chef, and cooking teacher and has taught cooking classes since 1972 in Canada, Mexico, and the USA. He is currently the Chef Consultant with Avanti Savoia Imports.

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