Knife Skills 101: Cook Like a Pro

Confidence in the kitchen begins at the cutting board. The five cuts I drill with every new mentee are: julienne, brunoise, chiffonade, rough chop and the onion dice.

A sharp 8-inch chef's knife and a stable board are non-negotiable. Curl your fingers, walk the knife forward, let the weight do the work — never saw.

Practice on a single onion every day for seven days. By day seven your dice will be even, your eyes won't water as much, and your prep time will be cut in half.

Good knife work is the difference between a dish that cooks evenly and a dish that fights you. Win the prep, win the plate.