MIKAELA MACKENZIE / FREE PRESS Terry Gereta demonstrates knife skills at RRC Polytech on Monday. He says a sharp knife is a safe knife, as a dull knife may move while cutting.

This week the Winnipeg Free Press launched a series launching called Homemade Cooking School, featuring stories and detailed tutorials from instructors in RRC Polytech’s Culinary Arts and Professional Baking and Pastry programs. Stories and recipes were captured by Free Press reporter Eva Wasney (CreComm, 2015) and are accompanied by photos and videos from photographer Mikaela MacKenzie.

Chef Terry Gereta kicked things off with knife skills – teaching about mise en place, proper grip and knife maintenance. He provided an overview of common cuts, such as brunoise, dice, julienne and chiffonade.

A total of six sessions will be shared over the next six months, covering everything from sauces to vegetables to baked goods. The goal is to explain terminology often seen in recipes and share useful tips for achieving top notch results at home.

Read the first story featuring Chef Terry Gereta on the Winnipeg Free Press website.