Event

Basic Knife Skills

Monday March 17, 6:00-8:15PM, Ticketed
$25 for 18 Reasons members; $35 for the general public

Join 18 Reasons instructor Michelle McKenzie for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.

{Please bring an apron, knife, and peeler with you to this class. If you do not yet own a knife, you can contact us at info@18reasons.org, and we will find one for you.}

*The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.

About the instructor
Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle at 18 Reasons, or on her blog, Flavor in Spades.