STORY AND PHOTO BY KAREN BOSSICK

You won’t learn sword skills. But you’ll learn plenty of knife skills during a three-day Culinary Boot Camp.

The hands-on class is being offered 9 a.m. to 1 p.m. Monday through Wednesday, Dec. 6-8 at the Sun Valley Culinary Institute in Ketchum. And when the chef-at-arms is done, participants will know everything they need to know to feel comfortable and even creative in the kitchen.

Not only will students learn knife skills, but they’ll learn everything about dealing with vegetables, including blanching, shocking, roasting and sauteing.

They’ll learn about poultry, including sauteing, pan roasting, braising, grilling, poaching and making stock. And they’ll learn different types of methods of preparing fish and shellfish.

Best of all, students get to eat their experiments, including slow roasted halibut, steelhead en papillote, chicken paillard with mushrooms, lemon and roast potatoes.

Want to know more? Visit https://sunvalleyculinary.org. Or call 208-913-0494.