By Brian Young, Chef de Cuisine, Institute for the Culinary Arts at Metropolitan Community College
Photography by Ariel Fried
The ability to produce uniform cuts of foods is essential to avoid smaller overcooked pieces and larger undercooked pieces, and it is the foundation of a great meal. Even cuts of food make a dish look more visually appealing and, with practice, will greatly reduce preparation time.
Students at the Institute for the Culinary Arts at Metropolitan Community College spend hours upon hours practicing their knife skills––including safety––until they reach mastery, which you, too, can do at home.
Note: To avoid injuries while cutting, always use a sharp knife, cut away from yourself and make sure your cutting board is stable. One trick to hold it in place is to set the board on top of a damp dishcloth.