7920 Santa Fe Drive, Overland Park 913-341-4455

(No Longer Available) Advanced Knife Skills

image for a (No Longer Available) Advanced Knife Skills
Price $65.00
Instructor: Chef Richard McPeake
Location: The Culinary Center of Kansas City
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Hands On | Tasting & Take-Home Soup
Wed 9/14/22    6:30-9:00 p.m.


  • There is no pre-req. required
  • Alcoholic drinks will not be available during this class
  • You may bring your own boning knife/knives to class, or you may use ours

Class Description: 

Proper knife skills are the foundation for all cooking. When someone tells us they want to learn to cook, we immediately suggest that they take our knife skills 101 classes. It’s that important.

If you would like to up your gamein the knife skills area OR add to what you’ve already learned in our Knife Skills 101 class, then this is the class for you! This is a full “hands-on” limited-enrollment class under the supervision of an experienced culinary instructor.

You will learn to use a boning knife and a paring knife as Chef Richard McPeake teaches you the skillful and professional way of fabricating a whole chicken. You will each follow his lead and fabricate a whole chicken yourselves!  We’ll produce Chicken Breast Supremes, Chicken Tenders and Semi-Boneless Chicken Thighs and Legs. 

You’ll also learn the art of ‘roll cutting’ and ‘tourney’, a classic fresh vegetable cut that many chefs still attempt to perfect!  Types of knives and their uses will be taught in addition to uses, sharpening, storage and more.  

So, what to do with all this chicken and vegetables you’ve masterfully cut during class, you say? Well, it would make sense that you would also learn how to make a proper chicken stock, now wouldn’t it? So, we’ll do that too, plus a classic Pepper Pot with Chicken Soup recipe! 

NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class.  For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here.