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.
This video will teach you how to fabricate chicken lollipops by frenching down the bone of a chicken wing.
This video will teach you how to break down a whole duck into it's individual parts.
This video will demonstrate how to safely wash your chef's knife.
This video will teach you how to butcher a pork rack and fabricate into chops.
High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.
This video will teach you how to cut a carrot using the dice and julienne techniques.
In this video, you'll learn how to quickly and efficiently break down a beef tenderloin, resulting in the fabrication of beef filets. These filets are commonly referred to as "Filet Mignon," but technically speaking, the "Mingnon" only comes from the bottom tail portion and is normally cut 1-2" thick. When fabricating larger steaks, "filet of beef" is the more appropriate term. For more information about the beef tenderloin itself, please see below.