Old Orchard Beach/Saco Adult and Community Education

Become faster and more accurate with your knife work to create dishes that cook evenly and look professional. Explore proper hand placement and the four fundamental cuts: dice, mince, julienne & brunoise. Chop herbs without bruising or losing flavor and never again cry when cutting an onion. Discover the four knives every chef needs in their kitchen and finish with a lesson on honing and sharpening. Bring a sharpened paring knife, French knife and sharpening steel, if you have one.

Moira Rascati, a graduate of the Culinary Institute of America in NY, has been a sous-chef at Joseph's by the Sea for 25+ years. She has also taught the Garde Manger course at SMCC for 10+ years.