Just started culinary school at oregon coast culinary, been really struggling with these cuts but taking home sacks of potatoes and onions and watching vids like these have been very helpful. Thank you chef
my bosses name is david 😂. hes pretty good though. he went to cia so that would he funny. ive noticed davids a very common name in food service industry
I’ve currently practicing this rocking motion and tucking of the fingers and it feels so foreign to me. I guess I just have to keep practicing. I have to say I’ve cooked and baked more in my life due to this quarantine and thank you to all the wonderful chefs, such as yourself, for providing educational videos like this.
I like how you explain the basics in full detail. Making recipes is so much easier if the basics are perfect. Please could you do a video series on the basics like the use of spices, pastry, and just cooking techniques which you think are essential. Thank tou!
The most fascinating thing I've discovered about knife handling in a kitchen is how natural it feels to me despite how bad my grip was for years before I decided I wanted to be more serious about cooking.
My dad’s a great cook but he never taught me anything. Growing up I had to tech myself by using online recipes or UA-cam. It’s videos like these that help feed my body!
If you know how to navigate online recepies, try lomo saltado. Really good. I'm 14 and by no far stretch of the imagination a knowledgeable chef. Starting classes today. Anyhow, Lomo is really easy and really good. Tip of advice, stir fry the beef first, then use the same oil for everything else, adding as needed. The juices that manage to escape go into the oil, and add flavor to whatever is cooked in it
Thank you for showing us the exactness in knife cuts, Chef. In my kitchen though, the wastefulness of these cuts simply won't do. I rough chop with a twist. Eyeballing the different widths so they'll cook about the same. The thicker parts being slimmer than the ends on carrots and potatoes.
I've worked in fast casual style restaurants for years and despite not learning these specific cuts, I've learned how to do everything mentioned in this video whether it was using a Mandoline slicer, or a Robo-coupe. Seeing everything slowed down and done with a Chef's knife is really interesting when most restaurants do all of this in bulk and cannot afford to have someone manually julienne an entire 50lb sack of carrots for their shift.
Chiffonade is great for at home shredded iceberg lettuce! Just make sure you get a nice loose leaf for the outside and a few smaller crunchier ones for the middle.
Currently in French Cuisine in college and I have to say this is super informative and this will definitely be an awesome base for me. I do add though as when I do make a cut I always end up tilting the knife, not sure why this happens, not sure if it’s a habit from writing terribly but I am at a loss as many of my cubes aren’t even cubes, they become rectangular.
Yes!!! 10 years ago, I was a kitchen porter in a French cuisine based restaurant in London and frequently heard the chefs use these terms and cut accordingly. Only now after being in a different and time consuming industry, I'm again cultivating my love for creating food. This reminded me of what I have forgotten and taught me about what I didn't know. Exactly what I was looking for, thank you so very much.
I’m going into the culinary field after high school and this helped a lot. I do take a career class everyday, but this is sooo useful as a visual learner.
Thanks for the informative video, very helpful! I got badly cut once when I was in elementary school almost chopped my finger off lol so ever since then I've been scared of knives and hence whenever I cut things it just ends up like the rough chop one since I don't want my other hand to get too close to the food. Time to let my fear go and practise! Thank you chef :)
these videos are useful to someone that works in a retirement home. I'm an up-jumped dishwasher of 3 years. now a cook for 1 year. Most of my learning has been on the job so I didn't get this kind of focused training. Thank you
Thank you chef! This helped greatly. I pride myself in the kitchen as a pretty decent at home chef with no training but watching videos like this and Gordon Ramsay lol my wife thinks im a pretty good chef knowing the basics. So learning these extra small cuts like mincing (was never good at it 😂) will take my cooking to the next level. So thank you chef!
I just cook for fun, so I'm really invested in these type of videos. I learned some knife skills from TikTok, but they usually don't go deep in details as you did on this video, which I really enjoyed listening and watching. You earned a new subscriber, my friend.
I'm just giving myself a reminder since I've been away from the kitchen and left my knives in my locker at culinary school and now I'm stuck at home getting rusty. But now I got them back I bought a bag of carrots celery and onions. Gonna make lots of stock and get some practice in
Great Episode Chef! As we say in the South: "Better your hair turn gray than turn loose!" BTW, The Mercer Rules Mini SS Card is available on Amazon for $12.
I use the brunoisette. When im making tomato sauce at home, that is what i go for with my carrots, onions, and celery. I want it as fine as possible. It cooks faster and the surface area increase means more flavors and the smallness means i keep a smooth sauce.
I know this was four years ago but I will try these cuts soon. We just got a new knife set from Costco. Its the 7 piece cangshan set and I can't wait to try it out. From what I have heard you need to sharpen it before and after use. Hopefully I will remember to sharpen the knife before and after every use.
Yey! I am your 1kth liker of this video. Congrats on that milestone!! What a fab video ^^ Thank you so much for demonstrating these. I have landed my first job in a restaurant as an unofficial (no diploma), but yet passionate cook! Therefor I have soooo much to learn.
Hey! I have a question. I bought a santoku knife not too long ago and I'm wondering if I should stick to the rocking motion or if I should use the chopping aka an up & down motion.
Hello Chef Parisi, this was a great video. I also have Shun knives and just love them. I, as you mentioned have practiced for years cutting all the cuts you showed us. I have to agree with you that practice makes perfect it takes a long time to achieve. After years of practicing, I am now confident to cut all the cuts you demonstrated. Thank You for sharing with us. Beat Regards.
Maybe that's not it, but my first thought was that your friend David suffered from the same thing I do (although inversely). By being so small, the counters were probably too high. In my apartment, the counters are pretty low, and I'm 6'4'', which makes it hard for me to cook (especially for a long time). I fixed it by buying a 3inches thick cutting board. In any case, these videos are always great! Thanks!
When I was in culinary school, I was quite shy to ask but see now all the things are in UA-cam here Working in the kitchen and basically I gotta master a few of this skills in our cafeteria
When you did the rough chop I was afraid for your fingers! Lol. Thank you for this!! I have an interview today for prep cook and wanted to brush up on basics to feel confident going in.
I know you don't need a chef set of knives, but that opening to the video cracked me up :) Imagine someone who knows absolutely zero seeing the video. "Well, gotta get a set of expensive knives first". EDIT: 0:09 I said that, but these look like the exact knives my dad has. Same damascus-like pattern and brand. About the salt'n'pepper hair. I know a lot of women dig that. As long as you're not looking old it'll be fine.
Just started culinary school in holland, i was struggling a lot with cutting in general, thanks to this vid i just learned i always hold my knife the wrong way, so thanks for that Chef! Btw are there any cooks around here that have like tips to help me get trough culinary school?
Exactly. Us short people tend to travel in packs and upon hearing comments like yours, can become aggressive. For instance, we can easily bite you close to the short and curlies. Do not provoke.
As a short person myself, there is no standard height countertop that is appropriate for cutting on, I use my shorter chest freezer as my cutting counter. My next kitchen is going to have a custom height counter space for this, it is really quite frustrating to not be able to find the correct table for cutting.
Welcome. My teacher or chef kiko send us link on this video to us his student for us to watch. And i really loved to learn of this and excited to perform on actual at school kitchen.
Thanks! When I started to get bruised on my index finger I thought that I have a wrong knife or misunderstood correct technique of cutting, but it's a norm!
I keep cutting myself cutting roundish kinds of vegetables no matter what I do oof. But I can’t seem to hold the vegetables the way one’s supposed to but I’m gonna practice even more ☀️
@@ChefBillyParisi thanks for responding... Mirepoix is dicing of vegetables... I would like to know what is the actual size of mirepoix cutting require.... For image... www.google.com/search?q=mirepoix+cut&oq=mire&aqs=chrome.2.69i57j35i39j0j46j0.3225j0j7&client=ms-android-oppo&sourceid=chrome-mobile&ie=UTF-8
Brunoise has an "e" on the end, thus it's pronounced "Broon-wahz". Same thing with batonette. E on the end means the t is pronounced. Non-native speakers tend to over-do the silencing of syllables in french. Not every french word ends in a silent syllable. Examples people get wrong are: "concierge" (there is a soft g on the end that is pronounced), or fleur de lis (the final word is pronounced "leece").
My pleasure thank you so much for watching. While I’ve got you, any requests? More basic how to’s? Q and A? AMA?? I want to do more stuff for all the subscribers.
@@ChefBillyParisi Yes! you have shown bread I would like to see puff pastry, and (excuse my spelling) crescents you know the fake one's in a can, but the real french buttery, flaky..... Crap! I hope you know what I'm trying to say lol 😊♥️. Quision.... Spelling is Soooo wrong!
Maybe I missed it in video but as you've been showing the knife skills, you got plenty of trims. What would u recommend doing with it. Freezing it and keeping for stock?
Chef P, thank you for a great video. Could you and your team perhaps create a 'Wall Picture Poster' of those cuts, showing - Name - Size - Final Cut Picture??? I would love to purchase a couple. Even better if they could be laminated (like a pastry sheet, with ruler markings on edge). Thanks much, DP Morgan
OMG! Thanks! This was so great as well as what knife to use for what. I have been “cooking” since I was a kid. I’ve done dinners for 350 people. But I am no chef. Not even close. I’d really like to hone in my skills. Pun intended!
When I fine mince, I do not put my fingertips on the back of the blade like most do. I put the palm of my hand on the back of the blade, making sure my fingers are kept straight out at all times so they don't get cut. Using my palm as opposed to my fingertips just feels more right to me.
Oh man, cutting onions can be tricky. Not many more tips thank whats in this video. Hold the knife correctly and tuck those fingers in. Is there a specific cut you are looking for?
@@ChefBillyParisi I work in a school kitchen and every recipe with onions calls for diced. I've watched a ton of videos suggesting cutting them with the root on, but its still tricky.
I'd say a rough chop is for people who doesn't know cutting very Well.... but i believe that if you are skilled in differnet cut's,.... a rough chop becomes Tricky 🤔
Can you do a video on how too sharpen the knifes on a sanding stone, I can never get the curve of the knife sharp as the rest that straight if you get me, like the chefs knife curls up, I've tried a steel too just can't grasp it. Thank you.
Well first I have to say you are SO CUTE AND HANDSOME without the hat!!! ☺😍🥰 Anyway, in my family it's a running joke that "I cant be trusted with sharp objects!"🤦♀️🤦♀️ I cannot WAIT to learn these knife skills!!! I am SO gonna show them!!!!😎😎 Thanks Cheff for giving me the tools and tips and techniques I need to be better and SAFER in my kitchen!!!!!!🔪🔪🔪
I really wanted to go back to school to take Culinary Arts but due to the Covid-19 plans changed. I wasn't comfortable going back to school. Online would have been too much for me plus not to mention high internet usage. Hey when life gives you lemons, go to The University of UA-cam and buy "How To" books.🤷🏾♀️
Awsome Production. Thank You for posting !! Practice time...... i will be looking for that specialty ruler. Also a great knife that fits my hand and curvature. Still need to break the nooby way of grabbing the knife changing to useing the thumb and finger to grip. I do however do the finger curl in. 😁
I took cookery to avoid maths and this guy using scales gave me heart attck.
Haha man it’s just to show people if they want exact measurements, but I hear you.
Wait till you start to understand that foods are practical CHEMISTRY.
Lol! 😆
😂😂😂😂😂
When you have Algebra 1 right after foods class
Just started culinary school at oregon coast culinary, been really struggling with these cuts but taking home sacks of potatoes and onions and watching vids like these have been very helpful. Thank you chef
Good luck in school!
11 months later, how is it going?
I just started my first kitchen job as a prep cook. Day 8 -
And love how much I am learning.
Just got promoted to cook after working my ass off as a busser, its been really stressful, but ive never been one to back away from a good challenge.
@@sebbacca4804 🥳
"A super funny story from culinary school...."
*absolutely bodies David*
Hah, man it’s funny thinking back now but during it, it was crazy
my bosses name is david 😂. hes pretty good though. he went to cia so that would he funny. ive noticed davids a very common name in food service industry
David and Goliath
I’ve currently practicing this rocking motion and tucking of the fingers and it feels so foreign to me. I guess I just have to keep practicing. I have to say I’ve cooked and baked more in my life due to this quarantine and thank you to all the wonderful chefs, such as yourself, for providing educational videos like this.
Thanks for watching!
“We’re going to upgrade to a potato!”
As an Irishman, you got my attention right there.
Hah
technoblade time
I like how you explain the basics in full detail. Making recipes is so much easier if the basics are perfect. Please could you do a video series on the basics like the use of spices, pastry, and just cooking techniques which you think are essential. Thank tou!
Thanks For watching. I do cooking techniques in every video, but I’ll see about the spices thing.
I secound that. ( will check your other )
The most fascinating thing I've discovered about knife handling in a kitchen is how natural it feels to me despite how bad my grip was for years before I decided I wanted to be more serious about cooking.
Who knows.. maybe it's meant to be😃
My dad’s a great cook but he never taught me anything. Growing up I had to tech myself by using online recipes or UA-cam. It’s videos like these that help feed my body!
If you know how to navigate online recepies, try lomo saltado. Really good. I'm 14 and by no far stretch of the imagination a knowledgeable chef. Starting classes today. Anyhow, Lomo is really easy and really good. Tip of advice, stir fry the beef first, then use the same oil for everything else, adding as needed. The juices that manage to escape go into the oil, and add flavor to whatever is cooked in it
Hey me too!!
Totally felt that. I’m here for the same reason.
Thank you for showing us the exactness in knife cuts, Chef. In my kitchen though, the wastefulness of these cuts simply won't do. I rough chop with a twist. Eyeballing the different widths so they'll cook about the same. The thicker parts being slimmer than the ends on carrots and potatoes.
Thank youu😭😭 i really needed this, hopefully i pass my my test tommorw on my cuts for culinary 😁
I've worked in fast casual style restaurants for years and despite not learning these specific cuts, I've learned how to do everything mentioned in this video whether it was using a Mandoline slicer, or a Robo-coupe. Seeing everything slowed down and done with a Chef's knife is really interesting when most restaurants do all of this in bulk and cannot afford to have someone manually julienne an entire 50lb sack of carrots for their shift.
Chiffonade is great for at home shredded iceberg lettuce! Just make sure you get a nice loose leaf for the outside and a few smaller crunchier ones for the middle.
never tried that with lettuce
Yes but WHY was David so short? *looks at Dexter knife*
me: finally cooks hotdog perfectly
me: SHEF
Lol
This is an excellent primer on knife skills, we will definitely be adding some of these tips with our cooking class students!!!!
Definitely a good refresher video. After culinary school, I been struggling, so it's nice to find videos to get back in the game
Currently in French Cuisine in college and I have to say this is super informative and this will definitely be an awesome base for me. I do add though as when I do make a cut I always end up tilting the knife, not sure why this happens, not sure if it’s a habit from writing terribly but I am at a loss as many of my cubes aren’t even cubes, they become rectangular.
This video is exactly what I needed, thanks so much. Please keep posting!!💖
My pleasure, thanks so much for watching!!
Yes!!! 10 years ago, I was a kitchen porter in a French cuisine based restaurant in London and frequently heard the chefs use these terms and cut accordingly. Only now after being in a different and time consuming industry, I'm again cultivating my love for creating food. This reminded me of what I have forgotten and taught me about what I didn't know. Exactly what I was looking for, thank you so very much.
I'm 14 and I am starting culinary school, really needed this, thank you
I’m going into the culinary field after high school and this helped a lot. I do take a career class everyday, but this is sooo useful as a visual learner.
Clean and clear video. Reminds me of my first culinary 101 class years ago. Drilling it in.
Thank you
Thanks for the informative video, very helpful!
I got badly cut once when I was in elementary school almost chopped my finger off lol so ever since then I've been scared of knives and hence whenever I cut things it just ends up like the rough chop one since I don't want my other hand to get too close to the food. Time to let my fear go and practise! Thank you chef :)
Been there before too, just keep at it
these videos are useful to someone that works in a retirement home. I'm an up-jumped dishwasher of 3 years. now a cook for 1 year. Most of my learning has been on the job so I didn't get this kind of focused training. Thank you
Thank you chef! This helped greatly. I pride myself in the kitchen as a pretty decent at home chef with no training but watching videos like this and Gordon Ramsay lol my wife thinks im a pretty good chef knowing the basics. So learning these extra small cuts like mincing (was never good at it 😂) will take my cooking to the next level. So thank you chef!
I have a culinary class at my school and we’re going to competition in march and I needed help with cuts a lot, this helps sm
I’m doing ProStart this year, but it’s for cake decorating instead of knife cuts. Really excited for next week.
Nicely cut veggies enhance the look of the meal. Thanks for the video!
Totally agree, thank you for watching.
I just cook for fun, so I'm really invested in these type of videos. I learned some knife skills from TikTok, but they usually don't go deep in details as you did on this video, which I really enjoyed listening and watching. You earned a new subscriber, my friend.
I'm just giving myself a reminder since I've been away from the kitchen and left my knives in my locker at culinary school and now I'm stuck at home getting rusty. But now I got them back I bought a bag of carrots celery and onions. Gonna make lots of stock and get some practice in
4:38 brunoise
6:00 small dice (macedoine)
6:48 medium dice (parmientier)
7:08 large dice (carre)
Great Episode Chef! As we say in the South: "Better your hair turn gray than turn loose!" BTW, The Mercer Rules Mini SS Card is available on Amazon for $12.
chiffonade some spinach too if feeling fancy with your sandwich
05:12 "A super funny story..." Oh! This had me rolling on the floor with laughter. I bet you chefs have such fun in the kitchen.
I use the brunoisette. When im making tomato sauce at home, that is what i go for with my carrots, onions, and celery. I want it as fine as possible. It cooks faster and the surface area increase means more flavors and the smallness means i keep a smooth sauce.
I know this was four years ago but I will try these cuts soon. We just got a new knife set from Costco. Its the 7 piece cangshan set and I can't wait to try it out. From what I have heard you need to sharpen it before and after use. Hopefully I will remember to sharpen the knife before and after every use.
Thank you Chef, you really taught me a lot with this video as well as your others. Thank you for sharing your knowledge and skills.
Yey! I am your 1kth liker of this video. Congrats on that milestone!! What a fab video ^^ Thank you so much for demonstrating these. I have landed my first job in a restaurant as an unofficial (no diploma), but yet passionate cook! Therefor I have soooo much to learn.
Love this! Thanks for watching
8:40 - Julienne
7:12 - Large Dice
10:20 - Chiffonade
8:06 - Batonnet
Great idea
Oh wow in blue hit time goes right to section 🤤
Omg I didn't even know I had a callus from holding my knife but I do. I now feel proud
My normal cut is the rough cut. Hmm, time to practice.
You got this!
I love the way your knife is cutting veggies so smoothly 🤤
Hey! I have a question. I bought a santoku knife not too long ago and I'm wondering if I should stick to the rocking motion or if I should use the chopping aka an up & down motion.
Hello Chef Parisi, this was a great video. I also have Shun knives and just love them. I, as you mentioned have practiced for years cutting all the cuts you showed us. I have to agree with you that practice makes perfect it takes a long time to achieve. After years of practicing, I am now confident to cut all the cuts you demonstrated. Thank You for sharing with us. Beat Regards.
Very clear tutorial. You're professional. Thank you, Sir, learned well.
I'm looking forward to trying out these tips in the kitchen. I realize that apparently I only do rough cuts, even when trying for smaller cuts.
Hi Chef, thanks for the leson. I cook just for fun and find out this video is very helpful 💙
Awesome!
Maybe that's not it, but my first thought was that your friend David suffered from the same thing I do (although inversely). By being so small, the counters were probably too high. In my apartment, the counters are pretty low, and I'm 6'4'', which makes it hard for me to cook (especially for a long time). I fixed it by buying a 3inches thick cutting board.
In any case, these videos are always great! Thanks!
Loved the instruction! Thank you!
My pleasure, thank you for watching.
I truly appreciate your videos I hope to pass this knives class 😅 l’ll have this coming week.
When I was in culinary school, I was quite shy to ask but see now all the things are in UA-cam here
Working in the kitchen and basically I gotta master a few of this skills in our cafeteria
This should have millions of views 👌
Appreciate that.
Nice but I don’t like to cook it is because my sir told me but you are good at this
When you did the rough chop I was afraid for your fingers! Lol. Thank you for this!! I have an interview today for prep cook and wanted to brush up on basics to feel confident going in.
I was making a jicama, carrot and apple salad thank you for the lesson! Next time I will struggle less and I need my knife sharpened!
I know you don't need a chef set of knives, but that opening to the video cracked me up :)
Imagine someone who knows absolutely zero seeing the video. "Well, gotta get a set of expensive knives first".
EDIT: 0:09 I said that, but these look like the exact knives my dad has. Same damascus-like pattern and brand.
About the salt'n'pepper hair. I know a lot of women dig that. As long as you're not looking old it'll be fine.
Just started culinary school in holland, i was struggling a lot with cutting in general, thanks to this vid i just learned i always hold my knife the wrong way, so thanks for that Chef!
Btw are there any cooks around here that have like tips to help me get trough culinary school?
This guy really just went in on David unprovoked. Pray for David
Exactly. Us short people tend to travel in packs and upon hearing comments like yours, can become aggressive. For instance, we can easily bite you close to the short and curlies. Do not provoke.
I’ve been looking for this forever
Thanks! I have to subscribe
As a short person myself, there is no standard height countertop that is appropriate for cutting on, I use my shorter chest freezer as my cutting counter. My next kitchen is going to have a custom height counter space for this, it is really quite frustrating to not be able to find the correct table for cutting.
Thanks for this video. I loved to practice this and perform on my cookery class.
Thanks for watching!
Welcome.
My teacher or chef kiko send us link on this video to us his student for us to watch. And i really loved to learn of this and excited to perform on actual at school kitchen.
Thanks, I really appreciate all of your tips. I'm become confident with cooking.
Amazing! Thank you so much for watching.
Thanks! When I started to get bruised on my index finger I thought that I have a wrong knife or misunderstood correct technique of cutting, but it's a norm!
Thank you for showing that you are using a measuring tool to get the exact size of pieces. I've always wondered about that. Great video!
Thanks for watching!
Halo chef can i ask what is it called for that measuring tool you used? specific, bcoz i tried to find that one, thank you chef!
Yes! Thanks for the information! Love to know more about the different types of knives you use and what they are used for.
Thanks for watching. I'll see if I can make another video specifically for knives, which ones you need to get the job done.
I keep cutting myself cutting roundish kinds of vegetables no matter what I do oof. But I can’t seem to hold the vegetables the way one’s supposed to but I’m gonna practice even more ☀️
Keep pushing!
I didn't manage to understand what his height and height of his culinary school colleague had to do with their ability to cut vegetables.
From experience: the counter is relativity closer to your neck, so you lift your arms higher, less leverage and motor control.
I appreciate that you helped your chef partner. That was really nice :)
Outstanding tutorial. Thanks!
My pleasure thank you
Really great freaking guidance my brother! Thank you so much for sharing!
Appreciate that my man, thanks for watching!
@@ChefBillyParisi hi what is the actual size of mirepoix veges.... that would be very much helpfull...
@@firesage6257 not sure what you mean?
@@ChefBillyParisi thanks for responding... Mirepoix is dicing of vegetables... I would like to know what is the actual size of mirepoix cutting require.... For image... www.google.com/search?q=mirepoix+cut&oq=mire&aqs=chrome.2.69i57j35i39j0j46j0.3225j0j7&client=ms-android-oppo&sourceid=chrome-mobile&ie=UTF-8
Brunoise has an "e" on the end, thus it's pronounced "Broon-wahz". Same thing with batonette. E on the end means the t is pronounced. Non-native speakers tend to over-do the silencing of syllables in french. Not every french word ends in a silent syllable. Examples people get wrong are: "concierge" (there is a soft g on the end that is pronounced), or fleur de lis (the final word is pronounced "leece").
I liked this video a lot and the way of cutting and the method of measurement dazzle me, thanks!
Dexter knifes are decent starting knifes. Got a set of them when I attended culinary school
Where did you buy them am in Botswana
Nice tutorial on knife cuts... Thanks Billy!👩🏽🍳🍷♥️
My pleasure thank you so much for watching. While I’ve got you, any requests? More basic how to’s? Q and A? AMA?? I want to do more stuff for all the subscribers.
@@ChefBillyParisi Yes! you have shown bread I would like to see puff pastry, and (excuse my spelling) crescents you know the fake one's in a can, but the real french buttery, flaky..... Crap! I hope you know what I'm trying to say lol 😊♥️. Quision.... Spelling is Soooo wrong!
I actually have a puff pastry recipe, check it out. I think I made a peach tart with it!
Thank you, Chef, for this informative VLOG. I will keep this one in my library for reference. You have imparted some very useful tips.
Glad it helped!
This saved my dumb hide from my culinary knife skills test thank you😭
I honestly knew all of this but never knew the names . Never went to school just cooked in a few kitchens. Thanks for info
No way!??!! You’re taller AND can cut better??? I bow to you sir
Lol
Maybe I missed it in video but as you've been showing the knife skills, you got plenty of trims. What would u recommend doing with it. Freezing it and keeping for stock?
Chef P, thank you for a great video. Could you and your team perhaps create a 'Wall Picture Poster' of those cuts, showing - Name - Size - Final Cut Picture??? I would love to purchase a couple. Even better if they could be laminated (like a pastry sheet, with ruler markings on edge). Thanks much, DP Morgan
OMG! Thanks! This was so great as well as what knife to use for what. I have been “cooking” since I was a kid. I’ve done dinners for 350 people. But I am no chef. Not even close. I’d really like to hone in my skills. Pun intended!
Trying to cook more at home and this helps so much 🧡 thank u
welcome, thanks for watching!
When I fine mince, I do not put my fingertips on the back of the blade like most do. I put the palm of my hand on the back of the blade, making sure my fingers are kept straight out at all times so they don't get cut. Using my palm as opposed to my fingertips just feels more right to me.
Man then I would say keep doing that then. Whatever keeps your fingers safe and feels comfortable is definitely key to success.
I have started culinary school in Peru and I'm still struggling with the cuts. Looks easy, but have lots of science in it
Thank you Chef...for sharing your skills🤗🤗🤗
5:48 mostly everybody would appreciate stuff like this.
But you know,... let them fall, b3cause you can only Rise alone
Cooking is more forgiving
But if you do the bomb squad maaaaaan i hope the guy gets neverr a Mission, He will fail 100%
Thanks for this video! I'm currently trying to improve my skills with cutting onions. Any advice or tips?
Oh man, cutting onions can be tricky. Not many more tips thank whats in this video. Hold the knife correctly and tuck those fingers in. Is there a specific cut you are looking for?
@@ChefBillyParisi I work in a school kitchen and every recipe with onions calls for diced. I've watched a ton of videos suggesting cutting them with the root on, but its still tricky.
lkaw55 you really don’t need to keep the root on, if that makes it easier
I'd say a rough chop is for people who doesn't know cutting very Well.... but i believe that if you are skilled in differnet cut's,.... a rough chop becomes Tricky 🤔
Thanks this will help me for my video project for my highschool grade
Knife is a chefs wand.
Can you do a video on how too sharpen the knifes on a sanding stone, I can never get the curve of the knife sharp as the rest that straight if you get me, like the chefs knife curls up, I've tried a steel too just can't grasp it. Thank you.
what do you do with those discarded pieces?
Well first I have to say you are SO CUTE AND HANDSOME without the hat!!! ☺😍🥰 Anyway, in my family it's a running joke that "I cant be trusted with sharp objects!"🤦♀️🤦♀️ I cannot WAIT to learn these knife skills!!! I am SO gonna show them!!!!😎😎 Thanks Cheff for giving me the tools and tips and techniques I need to be better and SAFER in my kitchen!!!!!!🔪🔪🔪
Thanks for watching my friend, appreciate you!
I really wanted to go back to school to take Culinary Arts but due to the Covid-19 plans changed. I wasn't comfortable going back to school. Online would have been too much for me plus not to mention high internet usage. Hey when life gives you lemons, go to The University of UA-cam and buy "How To" books.🤷🏾♀️
Still time to go!
I'm thinking about it & I'm 67! Not dead yet...🤣
Awsome Production. Thank You for posting !!
Practice time...... i will be looking for that specialty ruler. Also a great knife that fits my hand and curvature. Still need to break the nooby way of grabbing the knife changing to useing the thumb and finger to grip. I do however do the finger curl in. 😁
Thank you chef, well shot and well explained!
Excellent video, thank you
Step 1: Get a good knife. You can not have good cuts without a good or at least decent knife. It is crucial.
The gray hair looks good on you ❤
Absolutely loved this!!
Tbh, I've never cooked or helped my mother cook. So I'll be watching tutorials.
great time to get some practice in and get started!
Thank you for the video David very nice, the music was quite distracting unfortunately