Fundamental Cuts
Dice, julienne, chiffonade, and brunoise techniques.
Master cutting techniques from basic dice to brunoise for faster, safer prep work.
Curator's Notes
We demonstrate proper grip, knife selection, and sharpening basics. Includes practice exercises and safety protocols for confident cooking.
Highlights
Ideas to Try
- Use a sharp knife for safer, more precise cuts.
- Keep your fingertips curled under when holding ingredients.
- Practice with softer vegetables before moving to harder items.