Actually, Chef Tony boiled the water; we students used it to blanch tomatoes so we could practice tomato concassé. That's one of 10 basic cuts and shapes we are learning in Culinary Arts Foundations I. Each has a name, is precise in method and outcome and helps form the foundation of all the cooking and food preparation we will undertake going forward.
After a rough start Tuesday on the battonet, my cutting work is improving. Chef Tony said so himself, when he saw the results of my ciseler -- that's the dicing of an onion, something I already knew how to do, sort of. I asked Chef when he came 'round for an inspection if my ciseler looked good. "Yes, good," he responded. "Not great."
He wants great, and so do I. A few onions will meet their ciseler this weekend in my kitchen.
(Photo credit: mon-chef-a-moi.com)
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