Once we mopped up the puddle of blood and re-attached the tip of Trent's thumb (exaggerating, of course), we managed to have a very fun and successful evening. It is amazing to watch somebody improve right before your eyes. We started at 6:00pm and by 8:00pm, Trent was Fine Brunoise-ing like it was a walk in the park. We went through all the basic cuts (Large Dice, Medium Dice, Small Dice, Brunoise, Fine Brunoise, Paysanne, Battonet, Julienne, and Fine Julienne) and even had time leftover to make a delicious Mango Salsa (featured in previous posting titled: Copycat!) and a Sweet Tomato Bruschetta topping for Crostini, Fish, or Chicken. Trent raised his eyebrow over the addition of Splenda to the Tomato Bruschetta, but was quickly made a believer by the utter simplicity and deliciousness. All in all, it was a great class and Trent seemed to get a lot out of it- which is the most important part, naturally! I only wish he didn't have to lose any blood in the process, but as he said, "No Pain, No Gain!" right?
Here are some photos from our class:
Working on the *hardest cut (the Fine Brunoise)
on the *hardest vegetable (the carrot)
The perfect Fine Brunoise.
(Yellow is the model, Orange is the carrot)
The perfect Brunoise.
The perfect Small Dice.
All the completed cuts. Nice job, Trent!!
Near-perfect Knife Cuts.
Doing a quick review with a much easier veggie- the Zucchini!
Chef Margaret's demo cuts.
The uber-delicious Sweet Tomato Bruschetta.
Be on the look out for upcoming The Chef Next Door Cooking Classes at The Wine Cellar on Whitesburg!! Rolling out the first class on Monday, October 18th @ 7:00pm. More on that later. TFIG!
The Chef Next door