Knife Skills 102—Mastering the Fundamentals

Chef Grant Sato, award-winning Faculty of the KCC Culinary Department and popular host of “What’s Cooking Hawaii”, will lead this second course in our series of Knife Skills Workshops. Chef Sato will explain the tools of the trade and then take a deep dive into both the basic and advanced knife strokes every chef should be comfortable practicing and mastering. Each attendee will be asked to bring their favorite chef’s knife and a cutting board, and will work through various knife stokes practicing a variety of cutting technique in the class.

Paired with the workshop, and included in the ticket price is Tim Hayward’s Book, Knife, the Culture, Craft and Cult of the Cook’s Knife which provides not only practical information about knife fluency, but explores the inspiring history of the knife in its many different styles and traditions.

 Don’t miss this awesome class in our series!

Grant Sato was born and raised in Hawaii and is a graduate of Kapiolani Community College with A.S. Degrees in  Culinary Arts and Pastry Arts. He has been a Chef Instructor in the UH System since 1998, teaching credit and non credit classes in Culinary Arts. His specialties include: Thai, Japanese, and  Korean Cuisine, Fruit and vegetable carving, Chocolate Sculpting and in 2000 he won the Francis Davis Award Winner for excellence in undergraduate teaching. Chef Sato has published “An Okinawan Kitchen” cookbook, which we hope will be available at da Shop for this event.