Getting Started in a Professional Kitchen — The Culinary Pro

Getting Started
Getting Started in a Professional Kitchen
Mise en Place
Kitchen Prep Sheet
Cutlery
About Cutlery
Japanese Cutlery
Cutlery Honing & Sharpening
Knife Skills
Handling a Chef Knife
Classic Knife Cuts
Dice, Julienne, Mince & Chiffonade
Tomato Concassee and Peppers
Tourne Potatoes
Corn & Winter Squash
Artichokes & Fava Beans
Fruit and Nut Prep
About Fruits
About Nuts
Fruit Prep
Citrus Zest and Supremes
Apples and Enzymatic Browning
Mango, Pineapple and Melon Prep
Avocado Prep
Clarified Butter
Cartouche
Plate Presentations

Getting Started in a Professional Kitchen

Getting Organized in the Kitchen

Screen Shot 2019-08-04 at 12.00.08 PM.png — About Prep Sheets

Screen Shot 2019-08-04 at 12.09.21 PM.png — Cutlery

Dicing Onion.png — Knife Skills

Clarified Butter.jpg — Clarified Butter

Cartouche or “Parchment Lid”

Plate Presentations

Exploring Culinary Careers

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