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The Boston Globe

Food & dining

short order

How to hold a knife and other lessons from a chef

Ilana Steel.

At the knife-skills session, students slice celery into thin shavings, carrots into brunoise, and onions into ¼-inch dice. “I see kids coming out of cooking school who still don’t know how to hold knives,” says Fournier. “It feels awkward,” admits student Amy Waksler, as she attempts to emulate Fournier, “but that’s why I wanted to do the class.” The Cooking School at 51 Lincoln runs through Aug. 10. 51 Lincoln St., Newton Highlands, 617-965-3100, or go to www.51lincolnnewton.com.

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