Knife Party

Who starts classes on a Sunday?? Apparently- this girl.

The more I’ve been working on my culinary skills, the more I realize that I really don’t have many…so I’ve decided to do something about it and utilize the fantastic culinary school that’s right up the street.

So yesterday Al dropped me off for the 10am knives course and I waved at him and walked into Kendall College like a nervous student all over again.

Kendall offeres tons of courses for the “home chef” that range from one-day to ten weeks, depending on what you’re looking to get out of them.

The class was filled with around 15 of us, mostly female, and we were all given an: apron, chef’s hat, cutting board, knife, scraper (I’m sure it has a chefy name but I don’t know what that is), towel, bottle of water and bowl full of various veggies to cut.

my kitchen station

my kitchen station

I love watching, then doing – and I found Chef Patrick Williams extremely easy to follow and very helpful. Turns out he went to MSU back in the day and played football there too- bonus points!

We diced, minced, chopped, julianned, peeled, cored, sliced and pounded our way thru the bowls- which would eventually become lunch of:

Mexican Potato Salad

onion, avocado, cliantro, salt, roasted red peppers, garlic...and some other magic

onion, avocado, cliantro, salt, garlic…and some other magic

Pineapple Salsa

pineapple, roasted red pepper, onion, cliantro and lots of other stuff that tasted good

pineapple, roasted red pepper, onion, cliantro and lots of other stuff that tasted good. oh and yours truly sautéed up those peppers. 

and Grilled Flank Steak with marinade and corn tortillas.

we learned that the most important thing is to let the steak rest for a bit before slicing

we learned that the most important thing is to let the steak rest for a bit before slicing

Did I learn a lot? Without a doubt- I’d be doing almost everything wrong – including holding the knife.

And I’ve always given props to Chefs, but now that I’ve tried on their shoes, I have mad respect and realize how much training they have just to walk out the door of a culinary school with a basic degree.

It is NOT as easy as it looks, but I plan to have fun trying!

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