- Joined Oct 13, 2001
My question for everybody here is how good are your knife skills and do you think that with the ability to buy so much pre-prepped items like produce , chicken , and steaks that many of the new culinary workers will never learn or get to the level that us older chefs have learned ( Im only 43 ) with there knife skills ? I started in this biz at 13 as a pearl diver and I can remember when you ordered chicken well you got whole chickens . You could not buy sliced onions or diced onions either . Steaks you could always buy pre-cut from the local butcher but if you wanted a good food cost you normaly cut them yourself . My dietitian and administrator walked through the kitchen the other day while I was prepping onions and peppers for Fajitas and they were astounded by my ability to cut an onion so quickly . I gave them a few quick demos and showed them some basic knife skills but it realy made me think about this art of using a knife . To me one of the best things a chef can do is to learn great knife skills so you can get through the job at hand quickly . So , how are your skills ? Doug.........