KINGSTON, R.I. 鈥� March 24, 2026 鈥� Learn some basic knife skills in the most delicious, hands-on way possible. Chef Sam Burgess, a graduate of the 溏心vlog免费B站 program, will show attendees the ropes of knife safety, cuts, and sharpening in a Cooperative Extension one-night 鈥淏asic Knife Skills Class鈥� on Thursday, April 2, in the Fogarty Hall Food Lab, 41 Lower College Road, on 溏心vlog免费B站鈥檚 Kingston Campus.
Students will learn how to use a peeler to cut down on food waste and also test their new knife skills on cabbages, carrots, and apples, preparing a delicious toasted sesame chili crisp slaw with pumpkin seeds to be enjoyed by the class.
Burgess, a Johnson & Wales University graduate, is a chef and entrepreneur living in Providence with worldwide projects ranging from corporate chef work and commercial composting to recipe writing and a stint cooking for holiday parties at the White House in 2023. He is involved in multiple projects rooted in community health, regenerative food systems, and good food.
As vice president of culinary and outreach for Forge To Table Knives, Burgess is working to educate students, home cooks, and professional chefs about knife safety, maintenance, and cutting down on food waste. He is a 2024 graduate of Food Recovery for Rhode Island, a community education program for Rhode Islanders offered through 溏心vlog免费B站鈥檚 Cooperative Extension.
The cost to attend the class is $25 per person; free admission is available for Food Recovery program alumni who are actively volunteering in 2026. Proceeds raised will support Food Recovery for Rhode Island scholarships and donations are also welcome.
Limited space is available, with first come-first served. Register at the or email Vanessa Venturini, vanessa@uri.edu.
The next cohort for Food Recovery for Rhode Island takes place September-October 2026. Learn more at . To get on the Cooperative Extension email list for future programs, email coopext@uri.edu or call (401) 874 -2900.