Welcome to another exciting course.
Many aspiring home chefs disappoint themselves over and over again simply by not executing the right cut. (There might have been a pun in there somewhere.) Seriously, this is really important.
Restaurants and large kitchens actually have Prep Chefs who are trained to chop vegetables for certain cooking purposes and are versed in terms such as Julienne, Battonet, and Paysanne cuts. You see, the way food is cut or chopped can actually affect the texture, flavor, and presentation of a dish. You will find in this course how to chop your vegetables the most fitting way for each desired result.
Why this: Once you see how certain elements work during the cooking process or even lack of cooking, you will be empowered to get even more creative with your tools. Good luck.