Stock Making and Knife Skills
This class covers the basics of knife skills and stock making for the home cook, including types of knives and their uses as well as various cuts and techniques. It will also explore the fundamentals of stock making; including white and brown stocks, as well as how to make stocks at home using alternative methods to traditional stove top techniques. These lessons will be combined to make a versatile soup that can be adapted for many occasions.
All participants will leave with a new chef knife!
About the Chef: Paul Link is a former professional chef and graduate of the New England Culinary Institute with more than 10 years of experience in professional kitchens preparing everything from pizza, sandwiches, and Southern BBQ to New American fine dining and farm to table cuisine. He has worked at restaurants such as the former Bistro Sauce in Shelburne VT, The Four Seasons Hotel in Jackson WY, and Hen of the Wood in Burlington VT. He was the Head Chef and Pitmaster at Bluebird BBQ in Burlington VT. Paul currently lives in St. Albans Town with his wife Erin and cats Franky and Bean.
Additional Forms and Files: