Share this recipe!Pin on PinterestShare on YummlyShare on StumbleUponTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInDigg thisShare on TumblrShare on Reddit
practicing knife cuts at home

I will be graduating from culinary school in five weeks! Yay! So, for the next five weeks I thought it would be fun to take you through my culinary school career for iPhonetography Fridays. Here are photos from my first class. We didn’t get to actually cook anything until we passed that first class. What we did all day every day was learn all about sanitation, how our taste buds work and are affected by various flavors, we made mayonnaise, and the thing we spent most of our time on was classic knife cuts.

Battonet, Julienne, Macedoine, Brunoise, and Tourne became the bane (marie :p) of our existence as young culinary students. While important, learning knife cuts was not fun, much less doing them all day every day at school and then going home to practice some more. My tourne cut has not improved as much as it should have since I started culinary school, and I am so glad that I do not work in a fancy French restaurant where I would actually use that football-shaped cut on a regular basis.

I do have to say, though, that mayonnaise from scratch is infinitely better than anything I have tasted from a jar! Also, all those sanitation practices have come in handy as I now use them not only at work in the test kitchen, but also at home and others’ homes. Just ask Elyse what a great sanitation teacher I am. 😉

macedoine (battonet in the background)
tourne
making lemons pretty
learning about taste: sweet, salty, sour, bitter, umami
about to make mayonnaise
mayonnaise – too bad we didn’t make french fries out of our battonet cuts
first knife cut test – C – look at all that waste!

 

Share this recipe!Pin on PinterestShare on YummlyShare on StumbleUponTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInDigg thisShare on TumblrShare on Reddit

0 comment on iPhonetography Friday: Culinary School Beginnings

  1. Chung-Ah | Damn Delicious
    April 15, 2012 at 8:29 pm (6 years ago)
    You make me want to quit grad school and go to culinary school, even if I have to do knife-cuts 24/7 :) Reply
    • Daisy
      April 16, 2012 at 12:03 am (6 years ago)
      Do it! he he ;) Reply
  2. Geni
    April 16, 2012 at 6:59 am (6 years ago)
    I am so glad we got to meet at lunch yesterday! It was such so much fun and I am so happy to have been introduced to your blog. Love this post. I really had no idea how much time was spent on properly using one's knife. Your cuts are pretty awesome! Reply
    • Daisy
      April 16, 2012 at 9:38 am (6 years ago)
      It was so nice to meet you, too! Reply
  3. David Eagle
    April 16, 2012 at 8:19 am (6 years ago)
    The only thing that's missing is a side-by-side of your existing knife and lemon skills. This is fun. Has the time in school flown by or dragged on? Or is elapsed time always short in retrospect? Reply
    • Daisy
      April 16, 2012 at 9:39 am (6 years ago)
      I think it has flown by. Even when I was in classes it was going by very quickly. haha I wonder what grade I would get on a knife cuts test today. Part of the grade is how quickly you can cut two potatoes and how much you can get in 1 minute. The goal is high yield with as little waste as possible. Reply
  4. Elyse
    April 25, 2012 at 7:52 am (6 years ago)
    Haha. More like you make fun of the way I use my cutting board! And take pictures! :p This is neat, the lemons are cute! Reply

1Pingbacks & Trackbacks on iPhonetography Friday: Culinary School Beginnings

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *