Life of a Culinary Student (Day 5)

More knife cutting techniques today including julienning and dicing of carrots. We also learned a new cut called tourne, which means to turn. In my opinion, it's pretty difficult. It's basically carving a vegetable into a seven sided football shape. I'll show an example in the future, if I end up getting better at it. That's pretty much it for this day. No cooking yet until next week.