Great customer service goes a long way. By taking a "hospitality-driven” approach to customer service you'll be setting yourself up for success, and over time it will...

Julienne, Batonnet, Baton (stick-cuts)The julienne, batonnet, baton are all terms to describe the same type of cut. The only difference between them is the thickness. To...

Brunoise, Medium Dice, Large Dice Like the stick-cuts, the brunoise, medium dice, and large dice are all similar cuts, the main difference being the thickness of...

Tourner/Tourne (Turned Cut)After squaring-off your vegetables, cut the longer rectangles into 2" segments. Use a tourner or paring knife to cut seven sides into...

Chiffonade (schiff-o’nod)Chiffonade is for items such as herbs or leafy vegetables. Start by stacking the items you are looking to cut, then roll your...

Paysanne CutSome dishes and aromatics require short cooking times and call for ingredients to be thin to ensure even, quick-cooking. To create the paysanne cut,...

Square-OffThe square-off is the first step and the base to the julienne, batonnet, baton, brunoise, medium dice, and large dice. To square-off your vegetable peel...

Maintaining a great flow under high intensity and sometimes unpredictable circumstances can break many people, but for hospitality professionals, it’s what drives them. Service is...

Flash freezing is a preservation technique where food items are frozen quickly through the use of cold, circulating air in ultra-low temperatures. Flash-freezing maintains the...

For the past eight years, Culinary Agents has been helping restaurants, hotels, food service and other hospitality businesses market their jobs to the passionate talent...

The opening and presentation of a bottle of wine correctly is a simple way to elevate your table service and is one of the...

Parboiling is a method of partially cooking ingredients like potatoes, carrots, or rice in boiling water until they are partially cooked. Parboiling ensures that...