Being a Chef · Basic Knife Skills/ Rapid Ragoûts

Being a Chef · Basic Knife Skills/ Rapid Ragoûts

With Chef Madelaine | in English


Saturday, January 13 at 11:15 a.m.
$70 members / $80 non-members · $15 material fee
810 N. Dearborn St.

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Learn how to shop for, handle, maintain and store the most important tool in your kitchen: knives.
We will then practice our chopping skills by preparing a rich vegetable stock for a pair of special winter stews: a lamb ragoût with artichokes, peas, lentils with mint and cannellini beans, then and a winter squash stew with kale and couscous.

This workshop will last 3 hours. 


Madelaine Bullwinkel

Madelaine Bullwinkel has been teaching French cooking techniques in her home kitchen in Hinsdale for almost three decades. She focuses on the whys as well as the how to in an interactive setting that fosters confidence and independence in her students. Formal training in Haute Cuisine Française at l'Académie de Cuisine in Bethesda, Maryland, became a base from which she has continuously drawn as she leads culinary tours through France.

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