A hands-on workshop covering cutting, filleting, deboning, and knife maintenance for fish and chicken.
A hands-on workshop covering cutting, filleting, deboning, and knife maintenance for fish and chicken.
This workshop offers a practical, hands-on experience aimed at developing your cutting skills, while providing essential understanding of how the right cut can improve the flavour and texture of all dishes. You will gain a greater understanding of how to select, use, sharpen and maintain your knives.
About Knife Skills 101: Fish and Chicken
Our Knife Skills 101 courses cover a variety of different cutting techniques and how they are best used to optimise the flavour and presentation. Knife Skills 101: Chicken and Fish: Slicing a piece of meat, boning a whole chicken and filleting and skinning a fish, these skills will afford the home cook a practical and proficient foundation.
What to bring
Please bring a plastic container to take home leftovers, a tea towel and your own knives if you would like to use them, otherwise there will be knives provided. All ingredients are included within the course fee. We'll provide tea and coffee in the staffroom for breaks.
About your tutor
With over 30 years of experience as a chef, pastry specialist, recipe developer, and food stylist, Tracey brings a rich and diverse culinary background to her teaching. She trained at the Pan Pacific Hotel and AUT before working in pâtisserie, Japanese cuisine, boutique hotels in Switzerland, and hospitality roles across Europe, Australia, and the UK. Returning to New Zealand, she ran her own catering business, styled food for major brands, and wrote recipes for leading magazines including Taste, Healthy Food Guide, and Nadia. Passionate about sharing practical skills and creative confidence, she is an engaging, knowledgeable tutor who loves inspiring home cooks.
Information and logo sourced from the Selwyn Community Education website.
