Do you want to...

  • Save time in the kitchen?

  • Stop buying pre-cut produce?

  • Cut the most common fruits & veggies?

  • Make your produce last longer?

  • Make meal prep a breeze?

  • Have fun!!!

If you said YES to any of these questions, then Sharp & Simple II is for YOU!

Why Knife Skills?

Because when you cook from scratch, knives are used more than any other tool.

Because when you know how to slice and dice the most common fruits and vegetables, cooking gets easier—and a lot more fun. More variety. More flavor. More meals at home.
Let's go!

Cook confidently. Simplify nutrition. Feel better.

When meal prep is faster, you'll cook more. Cooking more means fewer packaged meals and a better feeling overall!
I'm ready to learn!
three dietitians cooking in a kitchen
  • onion, celery, and carrots diced into mirepoix

FAQs

  • Why learn from us?

    As registered dietitian nutritionists and chefs, you get the best of both worlds - health expertise + culinary finesse! We have taught knife skills classes for over 10 years, and know what works best. We learn from our students, just like you all learn from us!

  • How long is the class?

    The videos add up to about 45 minutes. We guess it will take most people 1 - 1.5 hours to complete the class.

  • What if I don't have time to watch the entire class at once?

    That's okay! We know life is busy. Do as much as you want as your schedule allows. You can revisit the class at any time.

  • What will I learn?

    Part 4: Fruit Forward Cut citrus, melons, berries, mango, and more easily and without waste. Part 5: Veg Out Onions. Garlic. Potatoes. Tomatoes. Herbs. The vegetables you cook with every week!

Sharp & Simple Course II

Knife Skills for Home Cooks

  • 1

    How Sharp Are Your Skills? 🔪

    • 🥒 Slice, Dice…or Panic? Let's do a Quick Chop Check-In!
  • 2

    Before you grab your knife, start here!

    • Equipment, Ingredient, and Recipe Lists for the ENTIRE Course!

    • Meet To Taste if you haven't already!

    • Are You Ready to Get Started?!
  • 3

    Part 4: Fruit Forward

    • Part 4 Equipment & Ingredients List

    • Topic 1: Fruit Fundamentals

    • Topic 2: Citrus Stars

    • Topic 3: Core Crew

    • Topic 4: Stone Cold Stunners

    • Topic 5: Melon Madness

    • Topic 6: Berry Blast

    • Topic 7: Fruit in Action

    • Quick Chop Check-In
  • 4

    Part 5: Veg Out

    • Part 5 Equipment & Ingredients List

    • Topic 1: Veggie Essentials

    • Topic 2: Aromatics All-Stars

    • Topic 3: Root Routes

    • Topic 4: Juicy Cuts

    • Topic 5: Florets & Friends

    • Topic 6: Cool Cukes

    • Topic 7: Herb Your Enthusiasm

    • Topic 8: Veggie Victory!

    • Quick Chop Check-In
  • 5

    Time to cut YOU loose!

    • You did it! 🥳 Now what?!

    • Last Quick Chop Check - Let's see how we did as instructors!

Meet Your Instructors

Founder and Culinary Nutrition Expert

Chef Vahista Ussery, MS, MBA, RDN

Chef V’s nutrition philosophy is all about keeping it simple. She likes how journalist Michael Pollan puts it: “Eat food, not too much, mostly plants.” Focus on consuming a variety of whole and natural foods. Load up on fruits and vegetables (especially vegetables) and make your plate colorful and tasty! Stay away from fads and look around the world for real life examples of longevity.

Founder and Culinary Nutrition Expert

Chef Lindsey Schoenfeld, RDN

Chef Lindsey encourages people to stop looking for the “next big thing”. Make small changes, look for fewer ingredients, incorporate more whole foods, and always add more plants!

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