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Campbell, CA

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Knife Skills, Deboning, and Filleting

Thursday, Jul 5, 2012 6:00p to 11:00p

This three-session class will sharpen your technique, giving you greater consistency—and confidence—in the kitchen. Class begins with a tutorial on proper posture (positioning your body, grasping the knife and holding food that's being chopped) and then moves on to serious slicing and dicing. You'll start with basic vegetable cuts, progress to julienne, chiffonade, and other advanced skills and even learn how to break down and debone whole chickens and fillet whole fish.

Created by The International Culinary Center

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