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Grab your cutting board and come play in the kitchen with Chef J Chong in this fun, hands-on knife skills class where technique meets seriously good food. In this class, you’ll learn how to move with confidence behind the knife—building speed, control, and consistency while turning everyday ingredients into a full, satisfying meal.
We’ll start with vegetable stock, where you’ll learn how to break down vegetables efficiently and intentionally, turning simple scraps into a rich, flavorful foundation. In this class, you’ll practice smart prep techniques that maximize flavor while sharpening your knife control and consistency.
Next up is vegetable fried rice, where you’ll put those skills into action with precise dicing and quick prep work that ensures everything cooks evenly in the pan. In this class, you’ll see how clean, even cuts transform basic ingredients into something colorful, fragrant, and deeply satisfying.
Then we’ll move into chicken with black bean sauce, where you’ll learn how to properly slice chicken for tenderness and prepare aromatics like garlic, ginger, and scallions to build bold, savory depth. In this class, it’s all about timing, rhythm, and making every cut count.
Throughout the class, Chef J Chong keeps things relaxed, playful, and approachable—so you can focus on learning, tasting, and building real kitchen confidence at your own pace.
Please bring your own chef’s knife if you have one—using a familiar knife helps you learn more comfortably and improve faster.
Come ready to chop, stir, and sizzle your way through a full meal—and leave with knife skills you’ll use every day
Grab your cutting board and come play in the kitchen with Chef J Chong in this fun, hands-on knife skills class where technique meets seriously good food. In this class, you’ll learn how to move with confidence behind the knife—building speed, control, and consistency while turning everyday ingredients into a full, satisfying meal.
We’ll start with vegetable stock, where you’ll learn how to break down vegetables efficiently and intentionally, turning simple scraps into a rich, flavorful foundation. In this class, you’ll practice smart prep techniques that maximize flavor while sharpening your knife control and consistency.
Next up is vegetable fried rice, where you’ll put those skills into action with precise dicing and quick prep work that ensures everything cooks evenly in the pan. In this class, you’ll see how clean, even cuts transform basic ingredients into something colorful, fragrant, and deeply satisfying.
Then we’ll move into chicken with black bean sauce, where you’ll learn how to properly slice chicken for tenderness and prepare aromatics like garlic, ginger, and scallions to build bold, savory depth. In this class, it’s all about timing, rhythm, and making every cut count.
Throughout the class, Chef J Chong keeps things relaxed, playful, and approachable—so you can focus on learning, tasting, and building real kitchen confidence at your own pace.
Please bring your own chef’s knife if you have one—using a familiar knife helps you learn more comfortably and improve faster.
Come ready to chop, stir, and sizzle your way through a full meal—and leave with knife skills you’ll use every day