SATURDAY, SEPTEMBER 13, 2025 | 6:30 PM

with Chef Bernard Janssen of ZWILLING

* This class is designed for those with more advanced knife skills. We recommend attending one of our Zwilling Knife Skills classes offered at 11 AM and 2 PM before taking this class.

If you’re looking to build confidence or are an experienced cook wanting to master new techniques, step into the HKS kitchen to explore the artistry and functionality of German and Japanese cutlery under the expert guidance of Chef Bernard from ZWILLING, a leader in manufacturing high quality knives, pans, and flatware. Designed to help you advance your kitchen game, you’ll discover the key differences between these two knife cultures and learn when, why, and how to use each blade to achieve perfect cuts.

Throughout the evening, you’ll get hands-on practice with up to six ZWILLING and MIYABI knife series, including the exceptional Kramer Carbon and Kramer Damascus blades. While working your way through various cutting stations in the kitchen, you’ll get a refresher on basic knife skills that focus on precision and efficiency while also learning advanced techniques, including fine garnish work to elevate your plating. By the evening’s end, you’ll have created your dinner – a delightful salad of cucumber, apple, and daikon julienne topped with salmon crudo and an avocado, sesame, and citrus dressing.

Your ticket purchase includes a MIYABI 9-inch Tungsten Sharpening Steel (a $79.99 value). This specialty sharpening steel, designed especially for high-end knives will keep your knives sharp while you practice your new skills at home.

*For this class, wine and beer service will only be provided with the prepared meal at the evening’s end.

*All class ticket sales are final. No refunds or credit transfers to other classes are available. If you purchased a ticket and are unable to attend, please contact us to check our waitlist.*

MEET THE CHEF:

Bernard Janssen currently serves as Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels. Additionally, Bernard launched the first US ZWILLING Culinary Studio at the company headquarters in Pleasantville, New York, offering cooking classes, product trainings, and private events. 

Originally from The Netherlands, Bernard has over twenty years of culinary experience working as an Executive Chef in restaurants and cooking schools internationally. He travelled Europe to host trainings and demos for the Zwilling Group. Bernard’s cooking style specializes in inventive flavor combinations with a flair for creating beautiful plate presentations. Using this expertise, he often writes original recipes for retail partners and travels across the country for product trainings, trade shows, retail, and cooking events supporting all premium brands falling under the ZWILLING J.A. Henckels umbrella like Staub, Demeyere, Miyabi, and Ballarini.