Knife Skills class #2 rolls around and off I trot, all fingers present and correct, to learn how to debone a chicken and fillet flat and round fish. Not gonna lie when I say I was a tad more nervous about this class compared to the last, not because I was worried about losing a digit but rather because there’s a lot more skill required in taking apart an actual animal as opposed to a vegetable. You don’t tend to get much resistance from carrots… Read More
Today was a good day. I am officially no longer the slowest chopper in the west. I’m clearly nowhere near being the fastest but it will no longer be the case going forward that grand, lofty, 50 feet oak trees will grow in the time it takes me to slice and dice a salad bowl.
God bless Leiths and the blade happy chefs who work there.