Kitchen Fundamental 1 Knife skills and French cuts

Join Chef Derren for a hands on workshop focussing on the preperation of vegetables and the three fundamental French cuts that form the foundation of effective knife skills – large mirepoix, brunoise and macedoine.

This is a great opportunity to improve your knife skills and kitchen confidence.

We'll prepare a vegetable stock using a lagre cut mirepoix. We'll use this as the base for Autumn Minestrone (brunoise) for lunch with a fresh pesto garnish.

To take away, we'll prepare mousakka (macedoine, slicing, sauce making), baked in foil takeaway containers to take home.

This workshop is for unpaid adult carers in East Sussex.

It includes lunch, redfreshments and recipes.

This work is supported by Care for the Carers

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Host or Publisher Community Chef - Good Food for All