Knife Skills

Get ready to up your culinary skills before the winter holidays with a Jewish Food Lab series event
3-session class on Thursdays, October 26, November 2, and November 9 at 7:00 p.m.
Glazer Campus

The Jewish Food Lab at Wilshire Boulevard Temple is dedicated to celebrating the tastes and traditions of global Jewish food and culture. Grounded in the richness of Jewish experience and history, Jewish Food Lab strives to create educational and experiential opportunities for all the senses.

The class is limited to 15 people, and you need to commit to all three sessions to register. Non-member pricing: $225. Member pricing: $150. Please enter discount code MEMBER23 for Member pricing. In this class you will learn: The proper way to hold a knife; the differences between knives; general knife care and safety; how to breakdown a chicken like a pro; how to dice an onion and other oniony cuts, and the 10 basic knife cuts (mince, fine dice, small dice, medium dice, large dice, batonnet - think thick french fry, allumette - think thin french fry, julienne, rondelle, and chiffonade).

You will need one 6" or 8" chef knife, one paring knife, one knife steel, one boning knife (optional).

All other materials and food prep will be provided as part of the class fee. Please come pre-fed and ready to work. Light snacks and beverages will be provided.

Register Here



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