The knife is the most important tool in the kitchen. Our Knife Skills Workshop will take you step by step through the proper techniques with a variety of the most important cuts using vegetables as your guide. Chef Malcolm will also discuss the selection, manufacturing, and maintenance of knives; the difference between honing and sharpening; and how to care for your cutting board. This class will provide you with hands-on repetition to get you chopping, slicing and dicing comfortably and safely like a pro. At the end, we will enjoy a delicious meal with the ingredients we have prepared.

Class Details

Hands-on cooking class & lunch 11am-2pm, $175 includes logo apron & recipes to take home, 14 person max All general cooking class sales are final and non-refundable 10 days before the scheduled class for purchases of 4 people or less, and 30 days before the day of the class for purchases of 5 or more guests. If you are within the above stated windows of time, reservations cannot be canceled or rescheduled. We recommend travel insurance as we cannot make refunds for cancellations due to medical, family or business emergencies or other unexpected events. You can always transfer your reservation to another person. Payments for classes cancelled more than 10 days (4 or less people) and 30 days (5 or more people) before the scheduled class may be applied to a future class or may be refunded. *If a particular class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will receive a full refund or you may select a future class to attend.*

About Owner/Chef Malcolm de Sieyes

Chef Malcolm’s love of food started as a child, fishing with his grandfather off the coast of Massachusetts. The fresh fish they caught was served alongside vegetables from his grandfather’s garden. To this day, Malcolm has fond memories of how simple yet profound those meals were. Living and cooking in France, he learned the true meaning of “Farm to Table” and had the vision for Silverado Cooking School. It was not until he moved to California that he found the perfect area to launch his company. A graduate of the Full-Time Professional Culinary Program at Tante Marie’s Cooking School in San Francisco. He has experience cooking in restaurants, catering and working as a private chef.