The Brunoise Cut

The Brunoise Cut

The Brunoise cut, let’s go!

Firstly, it is important to remember to protect your fingers when preparing vegetables, so be sure to square your veg off. Once you’ve got some flat edges to work with you want to aim for nice thin slices.

It is important for chefs to work quickly on the job, so take the time and opportunity to really hone your skills so that in the future you can keep up with the clock. Here you can see Richie making hair line cuts by rocking the knife.

The finished product be used in a chilli or dipping sauce and is an excellent way to show of your knife skills.