Yes Chef!

Cooking food is a mystery to me. I've tried several times and pretty much every time has been chaotic. I wish I had the knowledge to throw random ingredients into a pot and have it come out delicious. But that takes practice in the kitchen. One thing that makes cooking crazy is not knowing how to use the tools correctly. My boyfriend, Nathan Atkinson, and culinary student poured his knowledge of knife cuts into my hands. There are several types of cuts such as julienne, brunoise, and batonnet. Each one has a specific size. The importance of knife cuts is efficiency in the kitchen, it's a nice way to display food, and it makes it easier to fit on your utensils and in your mouth. One thing I got in trouble for was slide the knife edge across the cutting board because it ruins the knife edge. The best part to use is the back, spine, of the knife to clear food of the board. It's as easy as flipping the knife over. The food industry is some serious business. I'm one baby step closer to surviving.