Knife Skills Class with Chef Brad Anderson - Shall We Wine
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You Are Invited

Please join Regine T. Rousseau, Founder and CEO of Shall We Wine and Chef Brad Anderson for Knife Skills Class. The virtual event is on September 10, 2021 at 6:00 PM Central.

You know Shall We Wine for “putting you on” fabulous brands and producers. With these virtual hours, we aim to infuse that same joy and wonder you would during our usual tastings… but while you’re in the comforts of your home!

And unlike many large scale tastings, this invite gives you exclusive access to an intimate mini-party with amazing people in the food and beverage world! Come, and let’s taste through some magic. See you soon!

Our Guest: Chef Brad Anderson

Brad Anderson is celebrity private chef, food stylist, recipe developer, and food consultant in NYC. He studied at Kitchen Academy in Los Angeles where he was top of his class. As a private chef he caters to each individual client and/or family basing each meal and dish on their specific requests, likes, and even medically based. He believes food should be clean and simple, bursting with flavor and not taking too much time to achieve those goals. He holds small to large culinary classes teaching knife skills, saucier classes, French techniques to bread making and pastry desserts. He served as a Pastry Chef at restaurants in LA as well as NYC. As a food stylist he has worked on Jimmy Kimmel, The Tonight Show with Jay Leno, Good Day LA, and the Food Network’s “The Kitchen”. Brad’s creative spirit served him well as a Broadway dancer for 15 years and now he uses the same creativity to bring his special flare to your kitchen and dinner tables!

Preparing For The Event

Skilled cooks are all about knife skills! Join us for a fun and useful class. Chef Brad will show you which knives are most useful along with the cuts that you will use in everyday cooking.

What you’ll need:
8” Chefs Knife
Pairing Knife
10” Serrated Knife (Bread Knife or similar)
Large Cutting Board (Wood or Plastic)
8-10 Celery Stalks (cleaned and dried)
8-10 Carrots (cleaned, peeled, and dried)

Cheers!

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