Knife Skills Class Anyone?

**2007 For a calendar of my current classes, click here.**

Got any dull knives laying around you're buttering toast with? Want to learn some nifty new ways to cut things? Need a really good knife but don't know which one to buy? Want to tell your friends you were at my first class of 2006?

The 411:
Saturday May 6th, 2006

1:30-3:30 pm at the house of the very famous Mr. Biggles {East Bay}
$50*

Arrive with or without your favorite 1-2 knives, but probably not wearing your most pristine shirt.

And sign up early! This class will be limited to 12 people.

Exact location will be sent upon confirmation of payment.

*You may pay by PayPal or send me a check. If you would rather the latter email me and I will let you know where to send it.

Please email me if you are interested in attending. I look forward to meeting you!

My second class will be a baking one and I will announce its subject and date by May 1st.

_____________________________

I am a seasonal produce-inspired pastry chef with over 13 years experience cooking and baking professionally. I have worked in such notable kitchens as Gramercy Tavern in Manhattan, The French Laundry and Bouchon in Yountville and Citizen Cake and Aziza in San Francisco.

My work has garnered attention in The SF Chronicle, and Gourmet magazine among others, and I was a featured Chef in 7X7 magazine

I started teaching at the SF Ferry Plaza Farmer's Market, and Sur La Table about 5 years ago, and began private classes a year ago to friends and friends of friends. My classes are informal and chock full of information and stories about the many kitchens I've worked in. I think you'll find that, even if you have never taken a cooking class before, you will enjoy mine.

Comments

[Luisa]

Oof. I'm kind of hating the fact that I live in New York right now. Plan on having an East Coast session, too? Let me know and I'll be there.

[shauna]

Whenever you come up to Seattle to teach, I will be the first one to sign up!

[elise]

Dagnabit! I'm out of town that weekend! I so want to take your class. Sigh...

[ilva]

Shuna I wish I could come but it would turn out to be a little bit too expensive for me. AAnother time maybe...we could go photographing...

[Kung Foodie Kat]

I need to double check and make sure he'll be in town, but I'd like to sign up my sweetie...he's been wanting to do knife skills class for awhile. Of course I should probably be taking it myself.

[lindy]

I wish I lived nearby.

[Julie]

Another one who'd sign up in a minute if you ever did an east coast class.

[holly landry]

I can attest that all the tips and tricks, secrets of the trade that you will get in 5 minutes from Shuna far outweigh any costs or drive required....I drove to Santa Rosa (1.5 hours one-way) on a "school" night (during the work week) just to get a secret chocolate chip recipe and learned so much more in that class about baking, I learned more from one class than all the time I spent working in a bakery....don't delay...

[Anne]

May I suggest a San Diego class? Puhleeze?

[Ivonne]

Congratulations on the course, Shuna!

I have no doubts that they will be a huge success ... I just wish I could attend. But hopefully you'll keep us posted via your blog.

[Julie]

I too would be there if I could...so if there's an NYC class in the offing anytime in the future -- or if you're considering another Bay Area class in August, when we hope to take a trip out that way, I would be ecstatic.

[Victor Stevko]

Well, drat. I won't be arriving in town until about an hour after the class is over. So close, and yet so far...

[Maria]

Hi Shuna,

Is there still space in the May 6th knife class? What foods will you be slicing and dicing? What methods of knife sharpening will you be demonstrating? Thanks a bunch, Maria

[Dr. Biggles]

mMmMm, looks as though this will be a damned fine class.

I'm in the process of refinishing the top portion of your "podium", looks smashing!

I can hardly wait.

Biggles

[shuna fish lydon]

Maria---

there is indeed still room, but just barely!

I will not be covering sharpening as that is an entire Semester unto itself! But I will show honing, supreming, how to hold and use a knife safely, how to treat wounds...but I'm not giving anymore away. The rest is for you to see in person!

Thanks everyone for your interest. Remember, these classes are for you-- if you can drum up enough interest and maybe even a location for another I'm sure we can make it happen!