Chop It Like It’s Hot
There were exactly two responses when I told people I was taking a Knife Skills Class: Cooking and Ninja.
And while ninja lessons would also be cool, what I really wanted to do was improve my cooking skills. I’ve always kinda figured that flavors are something you can either taste or you can’t but knife work is something you can genuinely practice and improve. And believe me when I say my knife skills could use some improvement.
I like to blame my little hands but it might also have something to do with the lack of skill and know-how. Now, I’ve at least got some serious knowledge under my belt so I can practice like a pro!
Seattle cooking legend, Tom Douglas, has not only opened several fabulous restaurants throughout the Seattle area but also his own cooking school, Hot Stove Society.
Held on the second floor of Hotel Andra on 4th St Hot Stove Society Cooking School is a bit of a foodie dreamscape. With six massive wood block tables set up in front of a beautiful demonstration area and tv screens hanging from above so that everyone can see exactly what’s being prepared in real time.
Our teacher, Chef Bridget Charters, taught with the ease of someone with a decade of teaching under her belt, and the charming stories about her own culinary exploits that make you want to spend not only more time in the kitchen but out in the world eating everything it has to offer.
The lesson kicked off in true Seattle fashion with some tasty bites of house made grilled cheese featuring Beecher’s Flagship Cheddar Cheese and a minestrone Toscana soup showing off the prep kitchen’s own chopping skills and the yummiest of local summer squashes. They gave us the recipes and best believe I’ll be treating myself to both again before summer ends! We also had drink tokens to use at the in house bar!
Before we ever picked up a knife we were taught all about the dozens of types of knives, their differences, why they are the way they are, how to care for them, their may parts, and the best way to hold them. We even got recommendations for best places in the city to take our own knives to get them sharpened.
Chef Bridget started us off on the most classic of cut veggies, an onion. Both dicing and slicing were the name of the game, with an eye for size, texture, and an even cut, Chef Bridget demonstrated her exceptional talent before coming around the room and helping each of us with our own less than brilliant cuts (it’s a learning process, people). Soon we were moving on to potatoes and carrots and using words like julienne cuts and brunoise dices. Turns out there’s quite a bit of French being used on the prep line in kitchens the world over. Who knew?
The class finished up with irregular cuts using parsley and garlic, and yes, the kitchen smelled delicious.
All in all, I was thrilled with my first (though certainly not my last) experience at Hot Stove Society and feel I learned loads during the two hour class! I’m definitely be practicing all the chopping skills I learned!
What’s one thing you want to work on in the kitchen?
xo,
Kate