Knife Skills for School Nutrition Professionals

Having good knife skills means you can be more efficient in the kitchen, maximize yield, and produce attractive product. Machines can slice and dice but every school nutrition professional needs to know how to use a chef's knife.
Watch this video created specifically for school nutrition professionals during the North Caroline K-12 Culinary Institute to sharpen your knife skills.
After learning the proper grip, learn how to slice depending on the produce, such as the chiffonade method, diagonal cuts, and julienne. Remember to transfer the product using the back of the knife so you won't dull the blade.
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Many school nutrition programs lack focused staff training. Chef Cyndie and The K-12 Culinary Team provide practical consulting and training for your specific needs so that your program operates smoothly with skilled, confident staff.
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