A good, sharp knife is the single most important tool in your kitchen. If you know how to use it properly, the time you spend on your cutting board becomes just as fun as the time you spend stirring the pan. In this vegetarian edition of our popular Applied Knife Techniques class, we'll be making tabbouleh salad, roasted baby aubergines, and oven-baked falafel—but rather than relying on recipes, we'll teach you skills and techniques that you'll apply to all your cooking, especially how to chop, slice, and dice food like a pro. We'll also teach you how to look after your knives (storage, sharpening, cleaning) so they stay in good shape for years.
Age Restriction: 16+
Think this class would make a perfect gift? We do too—that's why we offer Cook School Gift Cards, for one or two guests, in paper and digital formats. That allows your giftee to decide the class, time, and location, as well as let us know about any dietary preferences or allergens.
Diets & Allergens: This class can be adapted to vegetarian, vegan, dairy-free, gluten-free and nut-free diets. Please provide details on any diets and allergies, especially dairy or gluten intolerances, in the Allergen & Dietary Restrictions field at checkout or by emailing email@example.com, so we can best accommodate you. A complete list of the allergens in our cook school classes can be seen on this allergen matrix.
Cancellation Policy: You must notify our customer service team via LiveChat, email (firstname.lastname@example.org) or phone (020 7043 1478) 10 full business days before your scheduled class to get a refund. You can transfer your seat to a different date or class if you notify us 5 full business days before your scheduled class. Any changes made within 5 full business days of the class cannot be accepted. Due to our small class sizes and to avoid increases in our ticket prices, there are no exceptions to this policy, including illness or any other reason. However, you are welcome to transfer your tickets to any friends or family who can go in your place. For our full T&C's, click here.
Why we love it
'These are the kind of crucial skills most chefs learn on the first day of culinary school. Keep practicing what you learn here and even the most tedious tasks—say, chopping an onion or crushing garlic—becomes downright joyful.'