Artepicure Knife Skills Class
Over the weekend I joined 11 other Massachusetts dietitians at a knife skills/cooking class, held at Artepicure cooking school in Somerville, MA. I’ve wanted to learn the proper way to slice and dice forever. I know that having the proper knife skills (and knives) is the key to quick and easy chopping, dicing, slicing, and more. As the Membership Chair of the Massachusetts Dietetic Association, I – along with my fabulous committee – organized a knife skills cooking class event for our members. It was a great way to network, cook, and eat alongside like-minded professionals. It seems like I’m not the only one looking to hone (get it?) my knife skills!
The class was held in a historic Brickbottom Artists Building, and we all felt like we were inside of someone’s cozy kitchen – not some industrial sized, stainless steel kitchen. It was charming, cozy, and interesting! I don’t know for sure, but I think it’s actually the owner’s home, and home kitchen! He had trinkets and goodies all over the kitchen, including hundreds of cookbooks, ingredients, and even marionettes lining the walls.
Our very patient instructor was Josh, and he showed us how to properly hold a knife using your thumb and pointer fingers with a rocking motion. Using his knives made me realize just how bad ours are! Can’t wait to get some new ones soon – Funk and I picked out some hardcore knives for our registry that we’re so excited to use. But in the meantime, Josh did show us how to properly hone knives.
We practiced different cut sizes and chopped onions (I finally know an easier way!), apples, bok choy, leeks, and more, filleted peppers, and minced ginger. While we were chopping and chatting, Josh started to put together our three course meal. It was as if we blinked and then had him plating food right in front of our eyes! No idea how he cooked so fast.
We had this salad with romaine, tomatoes, red belle peppers, tofu, and bok choy with a sesame oil, rice wine vinegar, sriracha sauce and ginger dressing that was so unbelievably fresh and flavorful. If you don’t already have sesame oil, buy some. It will instantly change the flavor of a regular ‘ol oil based dressing.
For our entrée we had soba noodles with some stir fried veggies, sesame seeds, and beef for the meat-eaters. I don’t know if it was the joy of having someone else cook and serve (and clean) for me, the good company, the perfectly chopped veggies, or all of the above but this dish was amazing. It made me want to go out and get soba noodles, stat. I didn’t catch what Josh made the sauce out of.
And just as we were finishing up Josh took a hot apple cake out of the oven. There seriously must have been hidden chefs in the back room cooking this stuff because I don’t remember seeing any of the baking action. He topped it with freshly made whipped cream and we all licked our plates clean.
We all had a wonderful time and are already thinking about scheduling another cooking class! The only thing I would have liked a tad more is some more info about knives, taking care of them, what knife is best for what kind of cutting, etc. I suspect Josh would have answered these questions if I asked. This was more of a knife/prepping/eating class but it really was perfect for our group. Thank you Mark and Josh of Artepicure!