Learning a Few Tricks

Like just about any endeavor … vocational or avocational … equipment and training can be important in preparing someone for success. Sometimes, however, it isn't specific training so much as learning a few tricks of the trade. Many times the techniques which become second nature for professionals are counter-intuitive for those who are novices.

This past week, I had the privilege of taking an evening class at the local culinary school; the focus was on knife skills. Many of the things covered in the class were reminders of principles I already knew; the vast majority of things were reminders that, like any skill, significant practice is required before one can master such things. One simple example of this was the recognition of how difficult it is to consistently batonnet or julienne vegetables.

There were a few tricks I learned, however, and those are the things that make a class such as this one worth the cost, time, and effort. Several of these will be things that I share in upcoming posts. I had previously learned, for example, how to easily cut a bell pepper in a way that would avoid the seeds; I now know a technique for cutting a tomato for similar results.

I look forward to taking more classes … to sharpening my skills (pardon the pun) … and to sharing a few tricks along the way.