Twelve stations. Three hours. One knife each. No recipes.A cooking school that runs at night because that's when you cook. You get a burner, a board, a blade, and a chef walking the room who'll show you once and then watch.
Take a station
stations, steel benches, one burner and one board each.
hours. Seven to ten. You eat what you made at the end, standing up.
knife per person, sharpened that afternoon. You'll be shown how to hold it. Once.
recipes handed out. You watch, you do, you remember. Or you don't, and you come back.
A small one, on the inside of the wrist, from the edge of the pan. Everyone gets one in the first month. It's how you learn where the pan is without looking.
Each class runs weekly. Take them in order, or don't. Knife night is the one everyone should do first, and most people do it last.
Three hours with a blade. By the end you'll break down a bird without thinking and you'll never buy pre-cut anything again.
Learning the burner by ear. Nobody uses a thermometer after this. Nobody uses a non-stick pan either.
You cook a full dinner as a kitchen. Somebody calls the pass. It's you, for ten minutes, and it's terrifying.
We have the knives, the pans, the aprons, the burns. Here's what's on you.
Pick a night. Twelve stations, first come. If your night's full we'll put you on the next one and tell you what to practise in the meantime, which is onions.
Take a station