Description
Learn professional meat butchery techniques and advanced knife skills in this hands-on class. You’ll master precision cuts, fabrication methods, and knife handling used in professional kitchens. Designed for experienced cooks ready to elevate their technique to the next level.
About Bernard Janssen
Originally from the Netherlands, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville, New York.
Bernard has over twenty five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has travelled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education.
* Please note this class is nonrefundable or valid for exchanges. For concerns or questions, please email classes
* This class is designed for participants aged 16 and older. If you would like to inquire about purchasing a spot for a younger student, please don’t hesitate to contact us.
* We are able to accommodate most dietary restrictions with advanced notice. Please call or email us at least 48 hours before the class for dietary needs.
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