The Chiffonade is a knife technique used to cut herb leafs and other leafy greens into very thin hair-like strips. These fine strips are then usually used as a garnish.
This video will teach you how to quickl seed, julienne, and dice a bell pepper.
The portobello mushroom is a fully-grown Crimino mushroom which is an un-blanched version of the white button mushroom, commonly found in supermarkets. Although blanching usually refers to par cooking, in the agricultural industry it refers to growing produce in the absences of light, not allowing it to produce any color. This video will teach you how to properly clean and slice a portobello mushroom.
Cutting lemon wedges for garnish is another knife skill’s technique that is deceptively simple yet often done wrong. There’s nothing worse then getting a lopsided lemon wedge to squeeze into your iced tea or cocktail only to see its seeds shooting into your glass. This video will teach you the proper technique when cutting lemon wedges for garnishes.
Learn how to properly clean and trim frisee.
Understanding the three major knife cuts used in culinary knife skills will give you a simplified view point allowing you to streamline your prep and easily choose the proper technique to achieve your desired outcome.
This video will teach you the unqiue technique used to create the distint look of an asian style dice and julienne.
This video will teach you how to butcher a whole chicken into a six part and eight part breakdown.
This video will teach you how to fabricate an airline chicken breast.
This video will demonstrate how to break down (butcher) a chicken in under 60 seconds.
