During this hands-on class, Rebecca will instruct participants on a variety of cuts and important details in knife care. Students will learn six different knife cuts and have the opportunity to practice with their own knives from home. Vegetables used in the class will be a part of a bread and vegetarian chili lunch following the workshop.
Rebecca has been working in restaurant kitchens since she was 15 and in high school she competed in knife skills and other culinary competitions. In the past, she has held the position of garde manger at 5 & 10, Top Chef judge, Hugh Acheson's restaurant in Athens, GA. Currently, she is studying Business Management at the University of Georgia and working at the recently opened Cinco y Diez which is Acheson’s latest restaurant focused on farm fresh food with Latin American influence.
“We’re all excited about adding another cooking demonstration to our series” says BRWIA Program Coordinator Suzanne Fleishman, adding “I can’t imagine a better way to learn this fundamental skill!”
Class participation is $20 per person and includes demonstration and lunch of vegetarian chili and locally baked bread. All proceeds will benefit Blue Ridge Women in Agriculture. Participants must register before noon on October 11th. Go to www.brwia.org/knife-skills to register and pay. The event will be limited to 25, so act now to reserve a spot! Class will be held at the Agricultural Conference Center, 252 Poplar Grove Rd. Boone.