Alessandra, if I may give some constructive feedback? I didn’t go to an American culinary school, but did my 3 year apprenticeship in Switzerland. There, as I can imagine most places are testing you on many things when they test your knife skills: not only on the precision and speed of your dice, but also your set up. You want to make sure your cutting board is secured with a damp cloth underneath, your claw grip needs a bit of improvement, being potatoes they need to go directly in water before they oxidise, (if you are given carrots you don’t need to bother with water) and if you are being super on to it, you can put the off cuts in a separate bowl of water. This shows that you have a plan to recycle the trimmings ie. staff meal and that you are aware of food costs and how to maximise profits. I might be overstating the need for all these extra steps, but when your tutors assess you for your cutting skills, it is likely that you are not being assessed on precision only. Good luck with your career choice, it’s a great one! Peas and Lovage from New Zealand 🇳🇿
I love that you have her pointers! I hope she takes them, and I hope she is learning to never stop learning especially from your peers and others higher up then you! I would have loved to go to Switzerland to study culinary I've always wanted to learn more than what I know now.
Hi. Former butcher here. I saw you sharpening your knife and that's awesome! I would recommend while you are new look for a whetstone guide that will help keep your knife at the right angle to sharpen it will really help you get the right feel for it after a few months and then bam your ready to sharpen them without a guide.
Why would you place an apostrophe in the word potatoes? If sin and hell were real things, (which they aren’t), a portal straight there would’ve opened beneath your feet and swallowed you up right where you were when you did the inexcusably dumb thing…
@@lizmanjarini1864 I can’t answer for them but for me I just kind of find it hard to believe that if you do bad things then you’re going to spend eternity in this flaming pit which nobody can find.
Good luck to ya love. As someone who worked in the culinary area for many yrs, I got excited when I came across ur vids. It’s still fun to cook. With all my medical issues I haven’t given up at home. I rather enjoy it. Cheers to ya misses. All the best. 😊
Im 2 years into the cullinary industry and towels will be your best friend. Always put a damp towel under a surface in which your going to work with a knife. So that means a wetstone as well. It'll stop anything that your using for your knife from moving. 2 dry towels by your right side and a dirty damp towel in your front of your apron is a major help as well. The 2 dry towels are mainly for pulling things out of ovens. Either that or use tongs on your dominant hand and a towel on your non-dominant hand. Grip the tongs against the corners and grab the middle sides with the towel.
I worked for a chef, and you just described exactly how he was. I learned a lot about being in the kitchen just from observing him and being willing to listen when he wanted to share his knowledge (I was part of his serving/appetizer prep staff, not part of the cooking process).
Towel management was an unexpected skill I picked up working back of house all these years lol. Also tong are life, those bad boys are good for everything.
@Alessandra Ciuffo MortalFaith has great advice. I know ur going to get ALOT of advice, criticism, hate, trolls, but there will be golden sincere wisdom, and this is it.
Nice knife work! I will say, next up I’d check out some videos on how to sharpen with a stone. You have a basic idea, but should bring the angle a lot flatter and don’t push the knife away so hard. Sweeping it low, flat, and even, without side-to-side motion will help shave a nice blade edge, follow up with a quick steel hone to shave up the apex and your gold!
Good luck on your exam! I have no ambitions of culinary school, but I'm thoroughly enjoying this series, so please do well on your test and keep going.
I would like to offer some safety advice. If you hold the hand that holds the food like a claw and tuck your thum behind, you can ride the side of the knife along the front of your knuckles. This prevents you from cutting yourself as easily. Your claw was good as you cut your cubes it's important to maintain that throughout 🙂. It takes practice to feel like you have good control but it is worth it to not need as many bandaids 😉.
Thank you so much for this clear and concise explanation and for doing it slowly so I can actually follow what you're doing and hopefully recreate. Best of luck with culinary school xx
I never comment on YT vids, but I’m on my fourth video on your channel and I just think you should get another reminder that you should continue following your dream and your career. You make strangers like me flabbergasted, and yes I did just say flabbergasted, at what you showcase. Thanks for the cool content!!
Hey Alessandra...if you ever want to leave grated potatoes in the fridge overnight...simply put them in water with lemon juice and they won't turn brown and oxidize!✌🌹🌞🌹🥔🍋🥔🌹
I found your shorts today and subbed instantly. I want to goto culinary school as well but my parents say I have to do Exams First.This gives me a great example of what I'm gettingyself into
Cullinary school is the greatest decision ive taken, but you learn way more in actual commercial kitchens / restaraunts unless you find the right school. Either way if you do start up in cullinary, good luck chef and have fun with it.
This is the most experienced and helpful comment section i think ive ever seen on youtube, that was a really pleasant surprise! I never realized that culinary schools would have laminated little cards for knife skill reference, but that makes a lot of sense. Best of luck!
Q: What do Chefs do with the extra bits, the rounded portions of the potatoes that don’t conform to the size they need? Ok, I admit this is likely a stupid question, but I’m still wondering about the answer…😂🤷🏻♀️ Lastly, 🎉GOOD LUCK!!🎉 on Your Knife Practical Test!..Rooting For You!!..(But, You GOT THIS!😁👍) P.S. Love that little sizing test chart thing, Where can We get one??..😮🤔
1. Most / some restaraunts dont rly care abt food waste which is sad, but bc of cullinary schools today we were taught to use most of it 2. You could use those excess potatoes for french fries 3. Or you could use it for vegetable stock. We make a vegetable dispisable bucket and toss any excess of veggies including skins into the bucket to make vegetable stock
@@opochicotay873 This is rarely true. The broccoli or kale have the stalks and stems thrown away often for example when they are perfectly edible and delicious when prepared properly.
Having everything even means it will cook properly all together instead of one piece being done and the other only half done. Typically scraps from cut potatoes are used in mashed potatoes or potato soup. It’s highly unusual to waste the offcuts
Oh man. I remember doing this when I was in culinary school about 3 years ago. As a chef now things really do get more crazy and advanced if you go into more fine dining. Keep up the good work! Also towels are your best friends.
Wow, I went to culinary school and while knife skills were a huge part of it making sure we knew all the required cuts. I have never seen a chart like that. I mean it was in 1996 so things could have changed but WOW!
Oh man, I remember basically having a mental breakdown after cutting so many massive carrots that curved after they were cut my first semester of culinary school. I could never get a consistent cube fast enough. I feel for you girl, and it’s so damn worth it.
Oh my gosh, I was dicing carrots for chicken stock today and they kept curving after I sliced them, I thought I was going nuts! Why the hell do they even do that?!?
Hey, quick tip for you. If you store your potatoes in cold water (even in a ziplock bag) and a splash of lemon juice or white vinegar. It will prevent them from browning and you can easily rinse, drain, and dry them when ready to use. They will last twice as long this way! I hope you have a wonderful holiday and get to spend lots of time with your family! I really enjoy your very practical style videos. Thanks for sharing your journey with us.
Word of wisdom from a professional chef that i didn't see mentioned yet: when sharpening a knife with a whetstone drag your knife towards you with the edge facing away from you. If you push the edge into the stone you risk slicing into it or gouging out a chunk. There are several helpful videos that offer a better demonstration than i can through text. Good luck and may your callous protect you
If you put sharpie on the secondary bevel/micro bevel of the knife when you sharpen the knife, aim to scratch off all of the sharpie as to maintain the same edge geometry. And try to knife in a pinch grip when you run it on that whetstone so your knuckles don't run into the stone, that'll give you an uneven secondary bevel. Also invest in knives with good food release or custom knives. Good job though, you make cutting uniformly look super easy!
I mean, your knife skills are pretty good but a few things to keep in mind: A damp towel should be under your cutting board to stabilize it. Because you're bleeding, you should be wearing food safe gloves. Keep the cut potatoes in a bag or bowl with water and a tiny amount of lemon juice to keep them from oxidizing. Other than those things, you did well :)
When she holds the potato cube up you can see she’s bitten and torn off her hangnail; looks fresh enough to be bleeding or weeping. Definitely not sanitary for a chef. To be fair, this is practise and it’s in her own kitchen; but she’s also giving that food to someone else :T
@@matthill2957 A glove isn't necisarily more hygienic than just washing your hands and there are many ways they actually hinder you in your ceaft and give a false sense of hygiene. However if you cut yourself or have open wounds, bandage those puppies up and put on a glove so you don't bleed all over the food or get shit in your wound. You can make a 3-star meal and (a good) judge will straight up fail you for failing basic hygiene practices.
If you want to improve knife sharpening skills you should watch some burrfection video or a video you want to see on it since your knife paper slicing was looking real rough.
@@HuntVA757 the angle wasn't terrible. Too high for sure but for me it was mainly the glide or lack thereof. She was just following the edge along the stone and not moving the edge laterally at all. If anything she'll probably end up with a duller knife than she started with.
@@Patrick-zr8tv All of it was terrible, Only using the same spot repeatedly Cutting into the stone Sharpening in a curve Horrible sharpening angle Just a overwhelming lack of technique and her knife is probably duller after sharpening.
It wasn't actively bleeding. It's a place that is healing from the skin under the nail being pulled out. It can happen for a lot of reasons, and it's not getting on the food.
I don't know, from the 6 videos I've watched, it seems like she's just worried about her videos. Don't see anyone else in the class setting up cameras. She'll be a great Tik Tok cook.... 🤣💀
I wish I could go this. I have great knives that I keep sharp but I just can’t do even cubes or julienne. I’ve really tried, I still do! Nice to see you’re doing do well.
I love your page! I am retaking basic skills class with you! It’s so interesting! My school was definitely not as thorough as yours! But I miss it. I am not in food anymore, and I totally miss it!🥰
@@tamanawilson9265 I'm just joking. But fr it's most likely how you carry yourself or sound. Cause just off of reading that I wouldn't give you the time of day either.
I still have that chart when i took 2 semesters of culinary class in Highschool. It wasn't for me, learned some cool things. Happy you were able to pursue your career in culinary 😁
I just had my first practical exam at ICE recently and this popped up on my youtube lol. It's a pretty nice school, I enjoy it. Except we did small dice potatoes, brunoise carrots, and julienne as well. We also had to do tournee potatoes, those weren't too bad. I quite honestly enjoyed the tournees.
Knife skills was the first thing we learned when I was in culinary school. We had to do all the different cuts, but in fifteen minutes. Not always perfect. But we did this every class.
Here's some feedback and advice from someone who's working in the industry: 1. Knife maintenance: I highly recommend you watch videos by Korin's main knife sharpener, Vincent I think. His tips and tricks has me getting my knives almost as sharp as a scalpel. 2. Tools for knife maintenance: Correct me if I'm wrong but you're using a Tsun chef's knife or similar. Japanese steel tends to be much much harder than European steel but have a very very thin edge which tends to go off alignment. A ceramic honing steel is probably your best partner during your classes and exams as you will find your knife needing to have the edge realigned to the centre instead of having material removed from the sides to form a new edge. If, however, you find that this is not practical for you, the back of your boning knife will probably do the trick as boning knives tend to be made of very hard steel. 3. Damp paper towels/kitchen towels/non-slip mats under your cutting board: One of the most fundamental rules to working in the industry is that you must take all reasonable precaution to prevent injuries and one of those scenarios is having one of the 3 items I mentioned under your cutting board. It gives you a set surface to work on, you don't spend time readjusting the cutting board when it moves, you're less likely to slip the knife into your hand or make a mistake in your cut, you don't run the risk of dropping the entire board on yourself or on the floor... It is, really, just a safety precaution. 4. Clean and organise as you go. Get a bench scraper, it'll be one of the best investments in your life working in any kitchen that does any prep work inhouse. I used mine today just to keep my board clean while cleaning and preparing seabass for service since fish scales are almost impossible to properly wash off and slime is almost impossible to avoid. Other than that, keep up the good work.
In the culinary industry we are washing and using our hands so much it's almost impossible to keep your cuticles from drying out and splitting open when you're getting started.
@@ellapelekai4782 exactly that's why I treated mine at home and kept them tidy and neat my chef instructor was rough about stuff like that and someone wasn't presentable enough or lacked in hygiene she wouldn't let you forget it until you got it through your head and it became a habit. I do have to say I appreciate her for being that way it's made me a better chef and has shed light on the less fortunate chefs out in the world.
@@pretzelmaker3122 most cooks and chefs touch food with their bare hands, and some don't understand having nice manicured and clean fingernails and cuticles ties into food safety, there so much bacteria under your nails that get trapped no matter how much you wash them, that's why they tell you to keep them cut back and clean. Chefs take pride in their appearance as well so it does play a nice role in that. Not many take food safety seriously and it's honestly disturbing, the public isn't going to know the small details that play into making sure you follow the guidelines for food safety, nor do some understand it, but when you learn what those guidelines are there for that right there already makes you a better chef, because your taking the health of the people you are feeding seriously. Food can be dangerous if not handled properly.
I just wanna say. We never use this after culinary school 😅 well the names yes but the actual size nope. We dont have rulers to measure a julienne everytime we cooked. The basic knowledge tho helps you estimate sizes tho so this helps
to this day when I see zoodles, I think of you. I had seen the show back in the day and remember how you blew them away with your zucchini papardelle(I know I killed that spelling lol). it's fun to see you going thru culinary school now. I wish you the best of luck!!
A little tip for those potato peelings it to put them into a freezer bag and freeze them for later use like for a stock or to add to a soup before you blend it as the starch from them helps to thicken the soup, or you could use them for a hotpot
Hey I noticed your whetstone is moving when you where sharpening, I suggest getting a wet paper towel and wringing it almost dry and putting it underneath the whetstone to stop it from moving.
I am so proud of your journey and am happy to get an insight into the culinary education process, but watching this makes me so insanely proud of having learned the extent of my culinary knowledge with youtube, working in the industry, and my family. This genuinely feels like a huge waste of money, but I bet the experience and networking is absolutely stellar, and obviously better suited for getting you somewhere with a Michelin star in the future. Keep it up! I can't tell if you're hand dexterity is awkward from filming or from being in your beginning stretch of your journey. I also AM IN NO WAY SAYING I AM BETTER, JUST POOR.
Her cousin: "WHO KEEPS MAILING ME POTATOES??? WHAT KIND OF SICK GAME ARE THEY PLAYING???"
Lmaooooo
Hahaha lol I’d be mad grateful for the free perfectly cut potatoes
😂😂
😁😆😅🤣😂
Lol
You need another cousin? I love random food bits to create my own dishes with 😂
🤣🤣🤣
Good for soups and stocks too!
She had blood on her fingers!! 🩸
@@orlandusbarrow8692 it’s dirt from potato
@@BeardedDragonMan1997 you need your eyes checked homie.
Alessandra, if I may give some constructive feedback? I didn’t go to an American culinary school, but did my 3 year apprenticeship in Switzerland. There, as I can imagine most places are testing you on many things when they test your knife skills: not only on the precision and speed of your dice, but also your set up. You want to make sure your cutting board is secured with a damp cloth underneath, your claw grip needs a bit of improvement, being potatoes they need to go directly in water before they oxidise, (if you are given carrots you don’t need to bother with water) and if you are being super on to it, you can put the off cuts in a separate bowl of water. This shows that you have a plan to recycle the trimmings ie. staff meal and that you are aware of food costs and how to maximise profits. I might be overstating the need for all these extra steps, but when your tutors assess you for your cutting skills, it is likely that you are not being assessed on precision only. Good luck with your career choice, it’s a great one! Peas and Lovage from New Zealand 🇳🇿
I love that you have her pointers! I hope she takes them, and I hope she is learning to never stop learning especially from your peers and others higher up then you! I would have loved to go to Switzerland to study culinary I've always wanted to learn more than what I know now.
Thank you so much!!
Peas and Lovage? 🥰
@@AlissaSss23I'm gonna go out on a limb here and guess it is a culinary wordplay on the saying Peace and Love.
Damp clothes are technically a health code violation. (At least in my area) Better to use rubber mats specifically made for that purpose.
Hi. Former butcher here. I saw you sharpening your knife and that's awesome! I would recommend while you are new look for a whetstone guide that will help keep your knife at the right angle to sharpen it will really help you get the right feel for it after a few months and then bam your ready to sharpen them without a guide.
I love potato’s so I love seeing you cut these so precise 😭😭 I’m hoping I can learn new things by watching
I hope so too!
Why would you place an apostrophe in the word potatoes?
If sin and hell were real things, (which they aren’t), a portal straight there would’ve opened beneath your feet and swallowed you up right where you were when you did the inexcusably dumb thing…
@@JROD082384 I mean no disrespect, but was wondering why you don't believe that heaven or hell is real.
@@lizmanjarini1864 I can’t answer for them but for me I just kind of find it hard to believe that if you do bad things then you’re going to spend eternity in this flaming pit which nobody can find.
@A M I I understand the logic, however do you believe that there is any form of an afterlife?
Good luck to ya love. As someone who worked in the culinary area for many yrs, I got excited when I came across ur vids. It’s still fun to cook. With all my medical issues I haven’t given up at home. I rather enjoy it. Cheers to ya misses. All the best. 😊
Im 2 years into the cullinary industry and towels will be your best friend.
Always put a damp towel under a surface in which your going to work with a knife. So that means a wetstone as well. It'll stop anything that your using for your knife from moving.
2 dry towels by your right side and a dirty damp towel in your front of your apron is a major help as well. The 2 dry towels are mainly for pulling things out of ovens.
Either that or use tongs on your dominant hand and a towel on your non-dominant hand. Grip the tongs against the corners and grab the middle sides with the towel.
When the whetstone moved I cringed
I worked for a chef, and you just described exactly how he was. I learned a lot about being in the kitchen just from observing him and being willing to listen when he wanted to share his knowledge (I was part of his serving/appetizer prep staff, not part of the cooking process).
Towel management was an unexpected skill I picked up working back of house all these years lol. Also tong are life, those bad boys are good for everything.
@Alessandra Ciuffo MortalFaith has great advice. I know ur going to get ALOT of advice, criticism, hate, trolls, but there will be golden sincere wisdom, and this is it.
Not a chef at all but I'm curious what sort of towels you use... just cheap things or like bulk packs or...?
Off topic but I love ur voice, I cannot explain it’s just so nice to listen to
These videos deserve so many more views
YESS
Alessandra’s voice is so soothing. Very graceful. Those potatoes look so good too 😭
Nice knife work! I will say, next up I’d check out some videos on how to sharpen with a stone. You have a basic idea, but should bring the angle a lot flatter and don’t push the knife away so hard. Sweeping it low, flat, and even, without side-to-side motion will help shave a nice blade edge, follow up with a quick steel hone to shave up the apex and your gold!
Good luck on your exam! I have no ambitions of culinary school, but I'm thoroughly enjoying this series, so please do well on your test and keep going.
God job, Alessandra!
I'm actually seeing improvement!
Best of luck
Thanks! 😄
I would like to offer some safety advice. If you hold the hand that holds the food like a claw and tuck your thum behind, you can ride the side of the knife along the front of your knuckles. This prevents you from cutting yourself as easily. Your claw was good as you cut your cubes it's important to maintain that throughout 🙂.
It takes practice to feel like you have good control but it is worth it to not need as many bandaids 😉.
That knife sharpening was brutal
More like a knife dulling
True
Knife dulling and stone gutting. The stone is going to be worn through in one spot in a matter of weeks if she keeps sharpening like that.
I laughed so hard when she tried to demonstrate on the piece of paper
Not a good sharpening technique
Thank you so much for this clear and concise explanation and for doing it slowly so I can actually follow what you're doing and hopefully recreate.
Best of luck with culinary school xx
Tip: Place cut potatoes in water so they don’t oxidize and turn gray.
I was going to suggest this, but I'm a year late, glad to see you were on the ball!
I was going to suggest this too, but I'm a year and 9 hours late, glad to see you were on the ball!
Everyone starts somewhere….you’ve done a wonderful job.
I mean this in the best way possible; you've got a 'character in an animated kids show' voice. Fantastic.
anne from amphibia....
Debbie from Shameless
Your voice is amazing!!
I love your hands - beautiful hands of a person who uses them for work
We have all these things in my high school culinary class! Good to know that is class is actually teaching me something I can use in the future
I never comment on YT vids, but I’m on my fourth video on your channel and I just think you should get another reminder that you should continue following your dream and your career. You make strangers like me flabbergasted, and yes I did just say flabbergasted, at what you showcase. Thanks for the cool content!!
Hey Alessandra...if you ever want to leave grated potatoes in the fridge overnight...simply put them in water with lemon juice and they won't turn brown and oxidize!✌🌹🌞🌹🥔🍋🥔🌹
Good job for even taking initiative to try makes a big difference in the long run you'll see.
I found your shorts today and subbed instantly. I want to goto culinary school as well but my parents say I have to do Exams First.This gives me a great example of what I'm gettingyself into
Cullinary school is the greatest decision ive taken, but you learn way more in actual commercial kitchens / restaraunts unless you find the right school. Either way if you do start up in cullinary, good luck chef and have fun with it.
You got this!
@@FlavorsByAle ❤️
This is the most experienced and helpful comment section i think ive ever seen on youtube, that was a really pleasant surprise! I never realized that culinary schools would have laminated little cards for knife skill reference, but that makes a lot of sense. Best of luck!
Q: What do Chefs do with the extra bits, the rounded portions of the potatoes that don’t conform to the size they need?
Ok, I admit this is likely a stupid question, but I’m still wondering about the answer…😂🤷🏻♀️
Lastly, 🎉GOOD LUCK!!🎉
on Your Knife Practical Test!..Rooting For You!!..(But, You GOT THIS!😁👍)
P.S. Love that little sizing test chart thing, Where can We get one??..😮🤔
Most restaurants don't care about a perfect dice, so no squaring and less waste
Throw it away unfortunately.. sometimes farms pick up the scraps if they're separated from trash
1. Most / some restaraunts dont rly care abt food waste which is sad, but bc of cullinary schools today we were taught to use most of it
2. You could use those excess potatoes for french fries
3. Or you could use it for vegetable stock. We make a vegetable dispisable bucket and toss any excess of veggies including skins into the bucket to make vegetable stock
Restaurants actually try to use as much of of product as they can
@@opochicotay873 This is rarely true. The broccoli or kale have the stalks and stems thrown away often for example when they are perfectly edible and delicious when prepared properly.
Great work young lady
I'm learning sooo much from watching your vids. Keep up the great work, you're on your way to be a great chef. ☺️❤️🥔🍠👩🍳🔪👍💯
Thanks so much 🥹
Your cubes have great shape and consistency 10/10. Takes me back to culinary class
best of luck !!!
her voice is amazing
I love how doing this dicing means scrapping like 1/3 of the potato.
You save the rest for staff meals or another recipe in a restaurant setting. I don't think anyone is generally tossing the scraps.
Having everything even means it will cook properly all together instead of one piece being done and the other only half done. Typically scraps from cut potatoes are used in mashed potatoes or potato soup. It’s highly unusual to waste the offcuts
Would maybe make for some good hash browns. ¯\_(ツ)_/¯
Oh man. I remember doing this when I was in culinary school about 3 years ago. As a chef now things really do get more crazy and advanced if you go into more fine dining. Keep up the good work! Also towels are your best friends.
Wow, I went to culinary school and while knife skills were a huge part of it making sure we knew all the required cuts. I have never seen a chart like that. I mean it was in 1996 so things could have changed but WOW!
Good for you doing what you like!!!
Oh man, I remember basically having a mental breakdown after cutting so many massive carrots that curved after they were cut my first semester of culinary school. I could never get a consistent cube fast enough. I feel for you girl, and it’s so damn worth it.
Oh my gosh, I was dicing carrots for chicken stock today and they kept curving after I sliced them, I thought I was going nuts!
Why the hell do they even do that?!?
Your cuts are becoming flawless!!
Hey, quick tip for you. If you store your potatoes in cold water (even in a ziplock bag) and a splash of lemon juice or white vinegar. It will prevent them from browning and you can easily rinse, drain, and dry them when ready to use. They will last twice as long this way!
I hope you have a wonderful holiday and get to spend lots of time with your family! I really enjoy your very practical style videos. Thanks for sharing your journey with us.
Thank you for allowing us to follow you on your culinary journey. You have a new subscriber wishing you all the best
Word of wisdom from a professional chef that i didn't see mentioned yet: when sharpening a knife with a whetstone drag your knife towards you with the edge facing away from you. If you push the edge into the stone you risk slicing into it or gouging out a chunk. There are several helpful videos that offer a better demonstration than i can through text. Good luck and may your callous protect you
The face she makes when she sharpens the knife lmao 😂 so cute!
🤣🤣
You’re awesomeness
Make more vids !
If you put sharpie on the secondary bevel/micro bevel of the knife when you sharpen the knife, aim to scratch off all of the sharpie as to maintain the same edge geometry. And try to knife in a pinch grip when you run it on that whetstone so your knuckles don't run into the stone, that'll give you an uneven secondary bevel. Also invest in knives with good food release or custom knives. Good job though, you make cutting uniformly look super easy!
Wow this is amazing! You are so talented
I mean, your knife skills are pretty good but a few things to keep in mind: A damp towel should be under your cutting board to stabilize it. Because you're bleeding, you should be wearing food safe gloves. Keep the cut potatoes in a bag or bowl with water and a tiny amount of lemon juice to keep them from oxidizing.
Other than those things, you did well :)
The knife sharpening made me cry, pull away not towards!!!
I've been a chef for 18 years. Rule number one... Your thumb is BLEEDING. Gloves. Wear gloves. The knife skills will come.
That's what she means by adding essence into her cooking. 😅
You are talking about knife gloves right? A good knife glove is safe and will make you faster?
I didn't see any bleeding
When she holds the potato cube up you can see she’s bitten and torn off her hangnail; looks fresh enough to be bleeding or weeping. Definitely not sanitary for a chef. To be fair, this is practise and it’s in her own kitchen; but she’s also giving that food to someone else :T
@@matthill2957 A glove isn't necisarily more hygienic than just washing your hands and there are many ways they actually hinder you in your ceaft and give a false sense of hygiene. However if you cut yourself or have open wounds, bandage those puppies up and put on a glove so you don't bleed all over the food or get shit in your wound. You can make a 3-star meal and (a good) judge will straight up fail you for failing basic hygiene practices.
If you want to improve knife sharpening skills you should watch some burrfection video or a video you want to see on it since your knife paper slicing was looking real rough.
It was more paper tearing than slicing. I think I could get a cleaner tear with my two hands 😂
I was gonna say this lol, she should buy a better stone, those 6000 grit stones on amazon are garbage
ya that knife sharpening was hard to watch
You just unlocked so many memories with that card!
Also for a hack, we were allowed knives that had a ruler on them, though I just happen to have an inch long tattoo on my finger and I used that
I can't explain how bad I felt when I saw you sharpen your knife
Same. That hurt to watch
She needs to take a practical knife sharpening class.
Nails on a chalk board. Surprised a 40° edge can cut a 🥔
@@HuntVA757 the angle wasn't terrible. Too high for sure but for me it was mainly the glide or lack thereof. She was just following the edge along the stone and not moving the edge laterally at all. If anything she'll probably end up with a duller knife than she started with.
@@Patrick-zr8tv All of it was terrible,
Only using the same spot repeatedly
Cutting into the stone
Sharpening in a curve
Horrible sharpening angle
Just a overwhelming lack of technique and her knife is probably duller after sharpening.
Great video’s!
Brooooo I remember doing that 😂 I was so stressed about making those measurements and cuts CRISP
Girl, your thumb was bleeding. Also, thank you for not yelling in this video
Right .. 🤢🤢
It wasn't actively bleeding. It's a place that is healing from the skin under the nail being pulled out. It can happen for a lot of reasons, and it's not getting on the food.
It's getting there, good job👍
That paper cut test was atrocious 😂
I love watching your videos make me happy to see you cook even tho I couldn’t try the delicious food alll time lmao
Lord that sharpening technique made my skin crawl
it warms my heart that you dont just throw it away!
Weird how your culinary teacher didn't teach you to store your potatoes in water so they don't brown
I feel like thats basic info lol
I don't know, from the 6 videos I've watched, it seems like she's just worried about her videos. Don't see anyone else in the class setting up cameras. She'll be a great Tik Tok cook.... 🤣💀
Would hate to be in a class with someone like this.
@SparkSparkle You mean HER culinary teacher, right? Not their. It's only HER. There are no others with HER in the video...
Brings back memories.
Alessandra in the future: “Well, I didn’t graduate for my I couldn’t dice my potatoes in exact half-an-inch on all sides…” ¯\_(ツ)_/¯
Looks very perfect to me!
You literally dulled your knife right there 😂
I wish I could go this. I have great knives that I keep sharp but I just can’t do even cubes or julienne. I’ve really tried, I still do! Nice to see you’re doing do well.
They don’t teach you how to hold a knife right in culinary school? Wild.
I love your page! I am retaking basic skills class with you! It’s so interesting! My school was definitely not as thorough as yours! But I miss it. I am not in food anymore, and I totally miss it!🥰
Whos gonna tell her she could've just worked at a restaurant instead of wasting money at a culinary school?
Restaurants are touch and go, a lot of racism/misogyny and a lot of the time nobody is willing to teach you or explain anything to you.
@@tamanawilson9265 ughh you're a frickin nightmare. Gonna turn me into a racist misogynist too.
@@tamanawilson9265 I'm just joking. But fr it's most likely how you carry yourself or sound. Cause just off of reading that I wouldn't give you the time of day either.
This was the most wholesome episode of Shameless I’ve ever seen
So much waste wow
I’ve never seen this girl before but she’s absolutely beautiful.
dont give those to anyone... i mean the blood in your finger isnt appetizing
I still have that chart when i took 2 semesters of culinary class in Highschool.
It wasn't for me, learned some cool things.
Happy you were able to pursue your career in culinary 😁
Keep at it. Well done, it's almost perfect
Do more of these!!!
Very cool to see a fellow culinary student
I just had my first practical exam at ICE recently and this popped up on my youtube lol. It's a pretty nice school, I enjoy it. Except we did small dice potatoes, brunoise carrots, and julienne as well. We also had to do tournee potatoes, those weren't too bad. I quite honestly enjoyed the tournees.
My deepest regret is not going to culinary school after high-school. This seems like something so much more fulfilling
i get it, but also working at restaurant for experience isn’t bad. if not some say it’s better, as it’s not as expensive. :D
I just saw you on Rachel Ray!! You’re doing great and I wish you luck!
Knife skills was the first thing we learned when I was in culinary school. We had to do all the different cuts, but in fifteen minutes. Not always perfect. But we did this every class.
She is taking right classes.
Here's some feedback and advice from someone who's working in the industry:
1. Knife maintenance: I highly recommend you watch videos by Korin's main knife sharpener, Vincent I think. His tips and tricks has me getting my knives almost as sharp as a scalpel.
2. Tools for knife maintenance: Correct me if I'm wrong but you're using a Tsun chef's knife or similar. Japanese steel tends to be much much harder than European steel but have a very very thin edge which tends to go off alignment. A ceramic honing steel is probably your best partner during your classes and exams as you will find your knife needing to have the edge realigned to the centre instead of having material removed from the sides to form a new edge. If, however, you find that this is not practical for you, the back of your boning knife will probably do the trick as boning knives tend to be made of very hard steel.
3. Damp paper towels/kitchen towels/non-slip mats under your cutting board: One of the most fundamental rules to working in the industry is that you must take all reasonable precaution to prevent injuries and one of those scenarios is having one of the 3 items I mentioned under your cutting board. It gives you a set surface to work on, you don't spend time readjusting the cutting board when it moves, you're less likely to slip the knife into your hand or make a mistake in your cut, you don't run the risk of dropping the entire board on yourself or on the floor... It is, really, just a safety precaution.
4. Clean and organise as you go. Get a bench scraper, it'll be one of the best investments in your life working in any kitchen that does any prep work inhouse. I used mine today just to keep my board clean while cleaning and preparing seabass for service since fish scales are almost impossible to properly wash off and slime is almost impossible to avoid.
Other than that, keep up the good work.
Oof, the cuts and hangnails... I guess that's part of the journey to Chef.
In the culinary industry we are washing and using our hands so much it's almost impossible to keep your cuticles from drying out and splitting open when you're getting started.
@@ellapelekai4782 exactly that's why I treated mine at home and kept them tidy and neat my chef instructor was rough about stuff like that and someone wasn't presentable enough or lacked in hygiene she wouldn't let you forget it until you got it through your head and it became a habit. I do have to say I appreciate her for being that way it's made me a better chef and has shed light on the less fortunate chefs out in the world.
@@mw25893 How has preventing hangnails made you a better chef, exactly?
Or are you referring to other hygiene related issues you had?
@@pretzelmaker3122 most cooks and chefs touch food with their bare hands, and some don't understand having nice manicured and clean fingernails and cuticles ties into food safety, there so much bacteria under your nails that get trapped no matter how much you wash them, that's why they tell you to keep them cut back and clean. Chefs take pride in their appearance as well so it does play a nice role in that. Not many take food safety seriously and it's honestly disturbing, the public isn't going to know the small details that play into making sure you follow the guidelines for food safety, nor do some understand it, but when you learn what those guidelines are there for that right there already makes you a better chef, because your taking the health of the people you are feeding seriously. Food can be dangerous if not handled properly.
@@mw25893 Exactly, thank you!
Cutting comes natural to me I've been cutting things since I started learning how to use a knife.
You're nailing it! Seeing the 3D model set just made me realize how much I need one. Can't find it anywhere in Brazil tho. Keep up with the good work
I just wanna say. We never use this after culinary school 😅 well the names yes but the actual size nope. We dont have rulers to measure a julienne everytime we cooked. The basic knowledge tho helps you estimate sizes tho so this helps
Hi I love your voice ! Thank yous
Loved to have a cousin like you. ❤🤓🤓
My uncle (who passed several years ago( used to love eating his potatoes cubed and boiled! This made me think of him!
What a magnificent and delightful woman. Definitely got me crushing.
Really cool ❤
to this day when I see zoodles, I think of you. I had seen the show back in the day and remember how you blew them away with your zucchini papardelle(I know I killed that spelling lol). it's fun to see you going thru culinary school now. I wish you the best of luck!!
A little ti, a bit of lemon juice can keep things like potatoes and Avocados from Turing brown
A little tip for those potato peelings it to put them into a freezer bag and freeze them for later use like for a stock or to add to a soup before you blend it as the starch from them helps to thicken the soup, or you could use them for a hotpot
Hey I noticed your whetstone is moving when you where sharpening, I suggest getting a wet paper towel and wringing it almost dry and putting it underneath the whetstone to stop it from moving.
If your whetstone is moving a bit, stick a damp towel under the block.
I am so proud of your journey and am happy to get an insight into the culinary education process, but watching this makes me so insanely proud of having learned the extent of my culinary knowledge with youtube, working in the industry, and my family. This genuinely feels like a huge waste of money, but I bet the experience and networking is absolutely stellar, and obviously better suited for getting you somewhere with a Michelin star in the future. Keep it up! I can't tell if you're hand dexterity is awkward from filming or from being in your beginning stretch of your journey. I also AM IN NO WAY SAYING I AM BETTER, JUST POOR.
I took culinary in high school & got amazing cuts. My classmates took turns using it when they got “tested”
Imagine getting uneven browned potato cubes from your cousin in the mail..... lmaooo it's genuinely so cute of her though 🥔📭
I say uneven because she sends her what she cuts off in order to make the potato perfectly squared right? Like the scraps?