NYC Culinary Student - Knife Skills Practical Exam 1 (Med. Dice) 🥔

#shorts #culinarystudent #culinaryschool #chefintraining #nycchef #culinaryart #potato #knifeskills

[Aaron-kjdv]

Her cousin: "WHO KEEPS MAILING ME POTATOES??? WHAT KIND OF SICK GAME ARE THEY PLAYING???"

[zubsies]

You need another cousin? I love random food bits to create my own dishes with 😂

[swisski]

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 🇳🇿

[aedynthiessen]

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.

[ElephantChatting]

I love potato’s so I love seeing you cut these so precise 😭😭 I’m hoping I can learn new things by watching

[annyeong]

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!

[graceknowles.urmama]

God job, Alessandra!
I'm actually seeing improvement!
Best of luck

[mortalfaith]

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.

[angry_bradley]

These videos deserve so many more views

[dandersonanza]

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.

[LeClericalError]

I mean this in the best way possible; you've got a 'character in an animated kids show' voice. Fantastic.

[donnacabot]

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. 😊

[chain_death]

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 😉.

[playstationicon]

Alessandra’s voice is so soothing. Very graceful. Those potatoes look so good too 😭

[nayomiundugoda]

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

[northwest]

Tip: Place cut potatoes in water so they don’t oxidize and turn gray.

[michellecarl]

I'm learning sooo much from watching your vids. Keep up the great work, you're on your way to be a great chef. ☺️❤️🥔🍠👩‍🍳🔪👍💯

[darlinglovemee]

Off topic but I love ur voice, I cannot explain it’s just so nice to listen to

[caitjohnson]

Everyone starts somewhere….you’ve done a wonderful job.

[A_-.]

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