Chopitty, Chop, Chop: Thai Style or Same same but different
with
Harold Kirchner
10 Have Dabbled
ABOUT THIS EVENT
Event Category
Food & Drink
Event Overview
Join Chef Harold, as he teaches you the basics of holding and using your sharpest tool in the kitchen: your knife! We will start with the different types of knives, the best use for each and how to use them.
In this class you will learn the basic baton, brunoise and mince; all of which are necessary tools to be a whiz at dinner. Your friends and family will be amazed at your fantastic knife skills.
Through the duration of the class, we will prepare two Thai inspired cold appetizers and two salads to snack on while we are chopping away. These fantastic treats will be great for any spring time get together!
This class is great for beginners or for the more experienced cooks among us. Bring a bottle of wine and a friend to help ease the nerves! Note: This class takes place in an arts studio and not in an actual kitchen.
What to Bring
Wild eyed wonderment
Minimum age
All ages welcome
What's Provided
We will provide the necessary tools and food for this class
Cancellation PolicyLocation
There are currently no upcoming dates scheduled for this Dabble. Log in to an account message the host or add to your bucket list to be automatically notified when new dates are posted.
MORE ABOUT YOUR HOST
Since graduating from the Cooking and Hospitality Institute of Chicago in 2007, Chef Harold has worked for restaurants and catering companies in the Chicago area. He has worked in kitchens varying from high volume to fine dining. He has worked with celebrity chefs like Tony Montuano and Nick Lacasse.
Starting in 2009, he released Guerrilla Dinners on Chicago. Guerrilla Dinners was a roaming restaurant with a varying menu and location. The menus consisted of three to five courses. Since 2010, Chef Harold has turned his focus to teaching and catering. Shortly afterwards, he joined Bespoke Cuisine, Entertaining Company and Blue Plate Catering, to name a few.
EXPERIENCE REVIEWS
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Bernadette K.Reviewed on 07/14/14Loved this class! I really needed to have someone teach me what knives to use and how to use them. Having Howard be so friendly and accommodating gave me the confidence to
learn and practice what was taught. Thumbs way up!!Loved this class! I really needed to have someone teach me what knives to use and how to use them. Having Howard be so friendly and accommodating gave me the confidence to
learn and practice what was taught. Thumbs way up!! -
Sonia Y.Reviewed on 07/14/14The class was pure fun, with lots of opportunities to ask questions and learn anecdotally. Thanks Chef Harold, for making it a relaxing, tasty, and entertaining class!
The class was pure fun, with lots of opportunities to ask questions and learn anecdotally. Thanks Chef Harold, for making it a relaxing, tasty, and entertaining class!
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Lisa D.Reviewed on 07/14/14
This class was so much fun! It was located in the back of a great little shop (which didn't help because I had to buy cute things on the way out) and I felt like we got a really good, high level overview on knife basics, as well as learned (and ate!) a few simple recipes. Harold was a really knowledgeable and super-friendly teacher and it was a lovely way to spend the afternoon!
This class was so much fun! It was located in the back of a great little shop (which didn't help because I had to buy cute things on the way out) and I felt like we got a really good, high level overview on knife basics, as well as learned (and ate!) a few simple recipes. Harold was a really knowledgeable and super-friendly teacher and it was a lovely way to spend the afternoon!
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Joan L.Reviewed on 07/15/14
Harold was engaging and informative and the class size was just right (about 10). This venue was not ideal - too small, and the work area was uncomfortable. Overall an enjoyable experience, which would have been even better if we had been able to leave with samplings of the food we prepared.
Harold was engaging and informative and the class size was just right (about 10). This venue was not ideal - too small, and the work area was uncomfortable. Overall an enjoyable experience, which would have been even better if we had been able to leave with samplings of the food we prepared.
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