Winter Knife Skills
This class is about turning knife nerves into ease. In Winter Knife Lab: Knife Skills & Seasonal Cooking, we’ll use winter’s bounty — potatoes, carrots, onions, leeks, cabbage, and hearty greens — as the foundation for building confidence, control, and flow at the cutting board.
We’ll focus not just on how to cut, but when and why: how to sequence your prep, how different cuts affect texture and cooking time, and how thoughtful knife work sets you up for better cooking from the start. As the class progresses, your prep will turn into a shared, seasonal meal that feels restaurant-level but completely doable at home.
You’ll leave with repeatable techniques, a clearer workflow, and the feeling that your knife is a tool you can trust — not something to work around or fear.
Price: $145 per person plus tax
all ingredients included
Class Overview
This hands-on lab blends knife technique, seasonal cooking, and real kitchen workflow. We’ll begin with the fundamentals — knife selection, board setup, grip, posture, and basic care — then move into essential everyday cuts used throughout winter cooking.
As you prep, we’ll talk through organization and timing: when to cut what, how to avoid over-prepping, and how to move smoothly from raw ingredients to finished dishes. Everything you cut becomes part of a curated seasonal menu built by the class, reinforcing how good knife skills translate directly to better food on the plate.
What You'll Learn
How to set up your cutting station for safety, efficiency, and ease.
Proper grip, guiding hand, and posture for better control and less strain.
Essential everyday cuts for winter vegetables, aromatics, herbs, and greens.
How different cuts affect cooking time, texture, and final flavor.
The difference between honing and sharpening, and how to keep knives in good working condition.
Techniques for cutting dense winter vegetables without forcing the blade.
How to sequence prep so ingredients are ready when you need them — not too early or too late.
Safe knife habits that protect your fingers and build confidence.
Using knife work intentionally to improve plating and presentation.
On The Menu
Menu will vary with winter produce availability, but may include:
Roasted Winter Vegetables
Seasonal roots and vegetables cut intentionally for even cooking and good texture.
Seasonal Grain or Bean Component
A simple, hearty element that highlights knife work and timing.
Market-Inspired Sauce or Garnish
Built from aromatics, herbs, and acids prepped during class.
Who This Class Is For
Home cooks who want to feel genuinely confident with a knife.
Anyone who feels unsure, slow, or tense at the cutting board.
Cooks interested in seasonal cooking and better kitchen flow.
Enthusiastic beginners and experienced home cooks alike.
Take Aways
A clear, repeatable knife workflow you can use every day.
Confidence in grip, posture, and essential cuts.
Practical knife care knowledge to keep tools sharp and usable.
A seasonal meal built from your own prep and technique.
Class Details
Format: Hands-on knife skills and seasonal cooking workshop
Length: ~2.5 hours
Skill Level: Beginner to experienced home cooks
Includes: All ingredients and tools, guided instruction, shared meal, CCC knife packet and reference handout
Cook’s Culinary Collective is a come-to-you experience: I handle the shopping, we cook together in your home, and you enjoy a great night with your guests. When we’re finished, I head out and you get to stay put, happy, and already home.
Class Size: Intentionally small for safe reps, detailed feedback, and plenty o
f cutting-board space.
Group Size: Minimum 2, maximum 12 in most home kitchens. Larger groups may require an event space.