Knife Skills' Masterclass

Foundations to Protein & Seafood Mastery

Knife skills are the foundation of all good cooking. Whether you’re a confident home cook or an aspiring professional, improving how you hold, move, and care for your knife will instantly make you faster, safer, and more precise in the kitchen.

The Knife Skills Masterclass Series at Otao Kitchen is designed as focused, hands-on flash courses. Each class builds confidence through repetition, correct technique, and real ingredients—vegetables, poultry, fish, and shellfish. Participants learn not only how to cut, but why technique matters, and how knife work directly improves cooking results.

Classes may be taken individually or as a progressive series.

HIGHLIGHTS 

• A hands-on knife skills master class, led by a expert chef Instructor
• Learn essential and advanced knife techniques used by professional kitchens
• Work with vegetables, proteins or seafood, learning how to break them down safely and efficiently
• Gain confidence in blade control, precision cuts, and waste reduction
• Intimate class sizes in a focused yet friendly learning environment
• Practical tips, techniques, and chef insights you can immediately apply at home
• Take-home recipes, preparation notes, and knife skills guidance

ON THE DAY

• Knife Skills classes run for approximately 3 hours, depending on the level
• Enjoy a complimentary refresher drink post class
• Chef demonstration covering techniques, safety, and knife control
• Hands-on practice with individual workstations and shared guidance
• Learn breakdown, trimming, filleting, and preparation techniques
• Tastings where applicable, with time to discuss results and improvements
• Take home your prepared items  online notes.

Class 1 Foundations Knife Work & Poultry Breakdown

Jan, Feb, May, Jun, Sep, Oct

This class builds essential knife fundamentals before progressing into professional poultry breakdown. Participants first develop correct grip, posture, and cutting motion, then apply those skills to confidently break down a whole chicken with minimal waste and maximum efficiency.

Dishes & Preparations

• Seasonal vegetable mirepoix
• Julienne and brunoise root vegetables
• Chiffonade herbs and leafy greens
• Whole chicken broken into 8–10 classic cuts
• Spatchcocked chicken ready for roasting
• Trussed chicken for even cooking
• Portion-controlled breasts, thighs, wings, and carcass for stock

Key Skills Learned

• Slicing, dicing, chopping, and mincing
• Knife care, honing, and safe handling
• Joint identification and clean separation
• Trussing and spatchcocking techniques
• Yield optimisation and waste reduction

Class 2 Fish Fabrication & Shellfish Butchery

Mar, Apr, Jul, Aug, Nov, Dec

This advanced seafood-focused class introduces the precision required for both finfish and shellfish preparation. Participants learn the differences between round and flat fish before progressing into safe handling, filleting, shucking, and shellfish breakdown using professional kitchen techniques.

Dishes & Preparations

• Round fish fillets (skin on and skin off)
• Flat fish fillets prepared cleanly
• Trimmed portions ready for pan-searing or poaching
• Fish frames reserved for stock
• Oysters with mignonette
• Modern clams casino
• Prawn, Shrimp scampi and calamari

Key Skills Learned

• Filleting techniques for round and flat fish
• Blade control and pin-bone removal
• Skin removal and precise portioning
• Prawn breakdown
• Oyster and clam shucking demo
• Shellfish safety and seafood knife control

IMPORTANT INFORMATION

• Knife skills' master classes are a perfect solution for your private and corporate events. We can organize this cooking class at your home or any chosen venue for 20+ people.
• We can cater to different dietary requirements, however this class only include some small tasting - please let us know by email hello@otaoktichen.com.au
• For rescheduling made more than 14 days prior to the event, there is no charge to change to your new date. After the first date change, there will be $49pp per date change. For rescheduling made within 14 days prior to the event, we can only accept that you are being sick with a medical certificate, and we will still charge $49 for administration fee.
• No refund or reschedule will take effect (1) if you fail to arrive at the venue at the time stipulated, (2) if you voluntarily leave your class after it has commenced, (3) if you need to leave the event for reasons of bereavement, injury or illness.  Travel insurance and medical insurance are therefore strongly recommended.
• In the event that you are unwell, we ask that you send someone in your place. The participants who are not unwell will still be expected to attend.
• Lateness: please arrive 10 minutes before the scheduled start time of the class. We cannot accommodate or refund for those who arrive after the scheduled start time, even if you call ahead. The instructor will be expected to start on time and will not be able to repeat the health and safety and/or demonstrations at the beginning of the class.
• Read more of our FAQs and booking terms