This class will be a fun, no pressure introduction to some basic knife skills.  You will learn a bit about the various types of knives, their maintenance and use, knife safety, and some basic knife cuts (slice, dice, brunoise, julienne, batonnet, mince, chiffonade, bias cut, and we will throw in de-seeding a tomato for fun too)  You will also learn through  demonstration how to fabricate a chicken.

This is a hands-on class, so bring your own knives! And an appetite; we will be cooking what we cut up.

Mary works at the Olympia Food Co-op as a meat and frozen manager and also helps with scheduling.  She went to culinary school in the mid 2000’s, and during that time was on a competition team where demonstrating knife skills were a big part of the judging.  She thinks that cooking should be accessible to all and enjoys seeing people move beyond the intimidation and hype of the culinary world towards confidence and joy in the kitchen. 

Elaine cooks for the Deli at the Olympia Food Co-op. She was in the Bakery and Pastry Arts Program at SPSCC and has worked at various local bakeries. 

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