Don't know the difference between dicing and chopping or how to cut an onion without tearing up? Sign up for a knife skills workshop at Goregaon this Saturday. Organised by Blue Bulb, a city-based experience curating company, the hour-long workshop will be conducted by chef Kaizad Khodayari, who comes with nine years of experience in five-star kitchens.
Enjoy a personal work space at the workshop
Khodayari will teach you how to hold ingredients the right way, the techniques to cut, chop, dice and julienne veggies like onion, tomato, cabbage, carrots and even a melon, along with identifying types of knives, their uses and how to keep them sharp.
"The workshop is targeted at anyone who wants to enjoy the cooking experience. Knowing how to handle your knives helps get the job done faster, and better. We’ve got inquiries from 28 to 34-year-old guys too," says co-founder Regan Rodricks. Knives, chopping boards and the ingredients will be provided (no seafood or meat). The workshop is limited to six
On: April 9, 11 am to 12 noon
At: A7, new B.E.S.T Colony, Gajanan Maharaj Road, Goregaon (W).
Log on to: www.bluebulb.in
Cost: Rs 999
>> A sharp knife is less likely to cut your finger. Apply less pressure and hence, have more control over the blade.
>> A chopping board is as important as the knife. A hard surface won’t help your knife.
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