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 March 24th: La Technique Knife Skills
Group price: $192.00 (4/group)
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.
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 Chef Karen will pull from her life 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: 6:30-9:00pm
What to bring with you: A good paring knife and chef’s knife. BYOW (wine)
Instructor: Chef Karen Crumley
Chef Karen Crumley is one of Knoxville’s own crop of home grown chefs. Karen is a 2008 graduate of the Culinary Institute of University of Tennessee and has worked her way up the through the ranks in several area restaurants as head chef, sous chef, kitchen manager and caterer. She was trained at Nama Sushi Bar in the specialized skills required to prepare California/Japanese style sushi as well as the use of Japanese knives.