Cooking Class - Knife Skills: The Fundamentals

COVID-19 protocols this chef will implement are:
Chef Wearing a Mask
Social Distancing Friendly
Host Requires Proof of Vaccine

Learn the fundamentals of basic knife cuts and make cooking at home simple.

In this knife skills cooking class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you refined slicing, dicing and chopping techniques you'll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You'll get firsthand experience using what you've learned to prepare a robust meal!

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 10
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Beginner, Date Night, Fun, Gourmet, Group

Cozymeal guest reviews for this experience

Carolyne M.

Carolyne

07 Dec 2021

This was a wonderful evening out. Chef Paul is very informative and fun. It’s all the joys of cooking without doing lots of prep or cleanup. Highly recommend.

Cozymeal guest reviews for other experiences with Chef Paul

Anthony V.

Anthony

23 Jan 2022

Excellent session with Chef Paul - we learned a lot and even got to bring home some of the goods! Thanks Chef Paul!

John P.

John

22 Jan 2022

Excellent, Chef Paul was very personable and lead a super fun class. Would recommend to anyone looking for a fun and classy cooking class.

$ 125 Per person

all-inclusive: 3-hour class, 4-course meal and taxes.


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Meet your chef

Chef Paul
Chef Paul Verified chef
Food safety certified

Chef Paul has been a professional chef for nearly 40 years. Born and raised in Belgium, he started his cooking career as an apprentice. After receiving his culinary arts degree, he continued to gain experience in several restaurants in Belgium. In 1983, he moved to NYC and became the executive chef at famous restaurants in Tribeca and the West Village. In 2001, he opened his own cooking school, which is still thriving today.

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