Kibbles and Bits and Sliced Finger Tips

KNIFE CLASS....ROCKED!!!!! I love sharp pointy things!!!

We met the other Chef teaching us in this Module or "Mod" as they refer to them and he was a straight shooting New Yorker who clearly was not going to be putting up with any crap. He came right out with what he expected of us, what we were NOT to do and how we were going to be able to succeed. He sort of reminded me of Denis Leary - same voice and attitude. He was awesome. He was also fair and approachable.

After a brief classroom session where we were instructed on the propper way to carry a knife when walking (held with point facing down, parallel to your leg) and to be sure yell the word "KNIFE" when coming anywhere near someone while carrying it. As well as using the word "BEHIND" if you were walking, well, behind someone. This, it turns out was to provide a HUGE use for us later in the evening.

Then he demo'd the cuts we were to practice using a carrot. First a Julienne then that to be cut into a Brunoise - this looked like little carrot specs... itty bitty - sort of like the bits in Kibbles and Bits). The next carrot was to be cut into a Batonnet (A larger julienne and then into a small dice. This looked roughly the size of the Kibble in Kibble and Bits).

With that he sent us to our individual cutting boards and we were off to start using our Point Sharp Objects! EEEEEEEEEEEEEEEEEEEEEEEE!!!!!!

(This next section maybe a touch graphic - for those with a weak stomach, you have been warned.)

So, with my new the new 8 inch chef knife, I set to work on my cuts. As I was three quarters done with my first carrot, I heard "I'M CUT CHEF". One of my classmates forgot to curl his finger holding the carrot and apparently sliced off the tip of his finger - and left it on the knife. First casualty. With his station cleaned and him safely swept away for medical care we resumed cutting.

I had now finished both carrots. We were then given another demo of more cuts including the diagonal cut. Back to our boards and more cutting. It took less than three minutes for "I'M CUT CHEF" to come again. I think this time another classmate focused on how she was holding the knife and not so much on where the blade was going. A little slice into the finger... she was given first aid, station cleaned and she resumed. Two minutes after that a little feminine "EEEEK" followed by a knife hitting the ground. (Oh yeah, the other safety rule learned "A Falling Knife Has No Handle". If you drop a knife DO NOT TRY AND CATCH IT). Apparently this classmate had fogotten to cut her nails as instructed... I am glad to report there was no blood nor on her station and after further inspection by the Chef there were no nail trimmings in the carrot pile.

All these veggies were being chopped for a stock we were making for future use. Chef then pointed out that the cleaning list was up and apparently, I remained as one of the Sous Chefs. (The rotation may last a month) So, I started asking people if they would mind starting with their designated tasks as soon as they were finished with their current assignment and got started. If you closed your eyes and listened you really only heard "KNIFE" "BEHIND" or "BEHIND" "KNIFE"... soon it sounded like "KNIFE IN YOUR BEHIND"... With the 20 people shouting "KNIFE" it was reminiscent of a Tarantino movie.

By 9:50pm that kitchen was spotless and I have to say, as a team we kicked butt! The Chef and I walked the kitchen reviewing the list and he then turned to me, pulled me aside said we were done in here and it was my responsibility to get everyone into the classroom. So, off to the class we went. Chef followed and said we had done an awesome job. He also said that he was impressed with how we worked together and how well we cleaned and then he singled me out. Apparently, I'd done my role as Sous Chef exactly as I was supposed to without being told. He said because of that and our team work we were getting out early. Then he said they could all blame me going forward as everyone will be taking a turn as Sous Chef and that I'd set the bar high.

All in all, it was a great night! I have a ton of reading and a report to do on the Chef of my choice. I've chosen Antonin Careme who was considered back in the late 1700's to be the first Celebrity Chef.