One of the biggest differentiating factors between a self-schooled chef and one who has graduated from a formal culinary institution is the inclusion of French cooking techniques into his or her repetoire. According to Wikipedia.org, “Almost all culinary schools use French cuisine as the basis for all other forms of Western cooking.”

Therefore, it stands to reason that if you’ve been fully trained to prepare classical French cuisine, you’ll have a greater chance of obtaining a well-paying position working for a prestigious, high-end restaurant, hotel or spa.

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Many budding foodies want to know: how do I become “fast” like the pro chefs on television? What’s the secret to swift preparation of dishes that look as attractive as they taste? How do I work through more complicated meals - without destroying the place, and losing a few fingers in the process? The answer is by sharpening your cutting skills.

Most culinary institutions offer training in cutting techniques as part of their curriculum. However, if you don’t plan on attending cooking school but at least want to get semi-serious in the kitchen, you’ll appreciate this overview. The cuts described here are best suited for vegetables. Nearly all are achieved via a chef’s knife.

Helpful tip: Believe it or not, you’re more likely to cut yourself with a dull knife, than you are while using the properly sharpened blade of a good, heavy chef’s knife.

Following are some basic cutting techniques that you’ll need to master if you plan to become “chef extraordinaire” one day:

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