and chopped I did...
We are right now in the process of perfecting every type of basic chop, dice and mince. I realized yesterday that I ROCK at mincing, but if you ask me to chop up large cubes of a potato, expect it to not be ready for at least 20 minutes. It is freakin hard. You have to eye the whole process and be very exact!
I'm a perfectionist, but for flavor and look. It's very rare that I'm 100 % satisfied with something I made.
I happen to like the rustic look of the jagged edge, slightly uneven vegetables. But French, they love perfection! For example my large cubed potatoes would probably be tossed. I just have to keep working on it. One cannot practice enough.
My Chef, an Italian man, likes to cook with everything. He grew up in a home that used the ends and scraps. He made it clear that those dished would not even be given the time of day in a French kitchen, even if it tasted heavenly.
After 1 hour of instruction and 2 hours of practice in the kitchen, I went home and began my homework...doing it all over again! I came out with one injury, which i think is very impressive.
|Minced Shallot, Minced Garlic, Large Cubed Potatoes, and Small Diced Pepper|
|My Battle Wound. Don't worry mommy, I still have hopes of becoming a hand model :)|
"When you get cut..." Those were the first words out of the chefs mouth when we began class. This cut is nothing. It's like a paper cut! As with every chef, there always need to be battle wounds. Thankfully, I have only had 2 major (but proud) ones in my life which required stitches. My "misses" always happen on my left hand because my right one slips. I mistakened my hand for both a cantaloupe and turnip. Don't we all? Just like steak tastes better with a few seasonings, so too chefs are better with a few scars/seasonings. It hurt, not gonna lie, but looking back I remember looking at the stitches and saying to myself "I am one step closer to becoming a chef."