ADVANCED KNIFE SKILLS by “El Pica Flor Kitchen

Join European-trained Chef David Plonowski and learn a variety of Knife Skills used in Fine Dining Restaurants around the World. David teaches “Technique.” Fundamental proven techniques that you can carry with you forever. Teaching you to unlock and use your natural culinary instincts. Leaving you with both traditional and modern techniques making your knife cut more versatile and safe like a professional Chef.

In this class, you will learn how to properly….

- Slice / Dice / Mince / Chop / Score / Julian / Brunoise / Chiffonade / Segment

- At the end of class, students will receive a simple guideline of various Methods that were taught to use as reference. Included in that guide, will be a list of local stores David suggests to buy Kitchen Supplies and Equipment. As well as, local stores to check out for purchasing exotic and international ingredients if you want to expand the culinary diversity of your “Kitchen’s Toolbox.”

26 years ago, David got his first job cooking in a professional restaurant kitchen in Salamanca, Spain in the year 1999. He built his foundation in that kitchen for the next 4 years. Upon returning to his native homeland of Los Angeles, California he has dedicated the last 22 years of his career in restaurants leading as Executive Chef, Culinary Director, Cooperate Executive Chef, Research and Development Chef, and Task Force Executive Chef opening 6 restaurants in 4 different countries. Since David’s start in Spain, he has traveled to 23 countries, tasting the cuisine of more than 300+ cities around the world with no plans on ever stopping. As of now he has lived and resided in Columbus, Ohio in the Italian Village for the last 7 years.

“At the end of the day, a recipe is just somebody’s opinion. Every recipe requires different Techniques. With a proper Technical Skill Set, all recipes become simply guidelines used for references and ideas. Written Recipes are for Restaurants & Holidays. They must be referred to to maintain their consistency. Solid Culinary Techniques are physical and internal. They are something that you can take with you anywhere and forever. Hopefully…. eventually you will one day pass those on to the ones you respect and love, leaving your culinary legacy with others eating your food long after you’re gone. With a solid Technique, you can always write down what you did and become the “Author of Your Recipes.” Every meal becomes like a snowflake, no two are identical and are never exactly alike. Leaving you with the ability to improvise yourself into the world of Infinite Food Possibilities.”

“{Chef David Plonowski}” - Instagram: @elpicaflorkitchen

Host or Publisher TheMix@columbus state