One of my sons is a professional chef. In his journey from working in local restaurants to what he's doing now, he had the opportunity to learn from people with formal training. I learned the pinch grip from him, and learned other knife skills simply by practicing. I have a B.S. in Electrical Engineering Technology, and so know the value of formal schooling. But that being said, often, your best teacher is someone who is trained and can show you first hand how to hold the knife, what kind of knives are used for what purpose, and careful practice. The same is true for every tool used in the kitchen. For instance, do you season a mineral pan, or a carbon steel wok, the same way you would season cast iron? Do you need to season aluminum cookwear.
Other things, like cooking techniques, can be learned by asking questions, right here on DC. There are a bunch of knowledgeable cooks on DC who can help you with everything from making cookies, to a Chateaubriand, to apple tarts, to derivative sauces.
You will love it here. There are knife sharpening experts, and pastry experts, and soup experts, and stir fry experts, and...
We look forward to your questions, and to your ideas. Welcome to DC.
Seeeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.