Winter Knife Lab: Knife Skills & Seasonal Cooking — From Prep to Plate

Step into the kitchen and turn knife nerves into ease. In this immersive, hands-on lab, we treat winter’s bounty—think potatoes, carrots, onions, leeks, cabbage, and hearty greens—as the palette for mastering your knife skills. You’ll learn not just how to cut, but when and why: when to prep each ingredient, how to sequence your knife work, and how those cuts shape flavor, texture, and cooking time.We’ll move from foundational technique to flow—sharpening and caring for your knives, dialing in your grip and stance, and building muscle memory so your hands start to trust the motion. Then we’ll turn everything you’ve prepped into a curated seasonal meal created by the class, bringing together roasted, simmered, and sautéed elements into plates that feel restaurant-level but completely doable at home. You’ll walk away with repeatable techniques and new recipes that slide right into your weekly cooking, plus the feeling that your knife is…