Chop chop!

I am very pround of not only getting an 20/20 on my first quiz today, but for also doing so well on my first day ever of making these types of cuts: Starting from top left, Oblique, Brunoisette, Julienne fine, Brunoise, Julienne,
(bottom left) Asain style julienne, Bayzan (sp), and Tourner.
The brunoisette, for example, are to be cut in squares of 1/16 x 1/16 x 1/16. Yep, you can barely see them, but, they're square!

The knife skills test is in 2 weeks. I'm SO ready, since I got kick-ass knives now, it will be easy to practice at home!

Before English class started, there was food set out in the break area including : not so pretty looking muffins that were dry, but good..corn muffins that tasted like breadcrumbs and sourcream with chunks of corn in it - yuck! and then there was a sheet pan for hor d'oureves (sp) from Advanced Garde Monget. They almost looked like they were only on display and not to be touched. I asked before I took one, thinking, "am I worthy?" They were great and impressive looking with carefully placed veggies, proscutto, herb garnishes, and caviar(pretty decent caviar). I gobbled up a few before I went to class, because I forgot lunch, so I sort of felt like I ate enough. I keep this up and I should gain a few pounds instead of lose.

Anyone ever heard of the saying, "never trust a skinny chef?" I don't believe that for a minute.