Basic Knife Skills - In Person

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When: 
Tuesday, January 31, 2023 6:00pm to 9:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$75.00
Member Price: 
$65.00

SOLD OUT

A hands-on class culminating in a dinner with wine and beer. Chef knives will be provided to students. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

Join us 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.

This class includes our Knife Skills manual for reference when cooking at home. The vegetables cut in this class will be used by each student to create their own individual salad, with a shared buffet of vinaigrette, fried shallots, minced chili, roasted peanuts, and optional roast chicken meat to garnish. Wine, beer and bread will also be served.

If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

 

Linda Tay Esposito is a teaching chef whose food represents a tribute and commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions