ZWILLING Knife Skills Class

Learn the fundamentals of good knife skills from the experts. Bernard Janssen  ZWILLING’s executive Chef & Culinary Program Manager will teach you what makes a quality knife, which knife to use for each task and how to maintain/clean your knives. He shows the differences between German and Japanese knives and will teach you how to use these in the circular rocking motion and the chopping motion. You will learn how to perfectly dice an onion, supreme citrus fruit, mince herbs and how to use a flexible fish fillet knife. 

Chef 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. The Cooking Studio offers hands-on cooking classes, as well as engaging corporate or private events. 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.

Bernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings, demos at trade shows, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub, Demeyere, Miyabi, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River.

Give away Item: ZWILLING PRO 4” Paring knife