Life in the Kitchen: One Day at Work: Making Things Smaller

Working in a kitchen can be fun - but it's not all about actual cooking. A lot is about making things smaller. Lessons learned: work on your knife skills.

Here is what I did in one day at work (our "prep" day - when the restaurant is closed). Actually, I missed taking pictures of a whole bunch of stuff but you get the idea. The day consisted almost entirely of cutting veggies into assorted sizes.

Mirepoix (large - could have been left whole 'cause the stock cooked for a whole day)

Brunoise of Carrot (large)

Chopped Onion (roughly)

Julienne (very fine) of Onions, Carrot, Leeks, and Mushrooms (sliced)

Brunoise (very very fine) of Onion & Green Pepper

Sliced Onion

Jardiniere (large sticks) of Carrot and Zuchinni

Julienne beans, carrots, zuchinni

Garlic, sliced (to be fried later)

Garlic, chopped superfine

Julienne of celery

Then, after work, a burger and a beer at the local cafe.