This portfolio showcases refined knife work developed over twelve weeks of intensive practice. Students document their progression through classical cuts like brunoise, julienne, and chiffonade, then move into protein fabrication and decorative work.
The project requires submitting timed videos of specific cuts alongside plated presentations. You will break down whole chickens, portion fish, and create uniform vegetable cuts that meet professional standards. Each technique gets evaluated on size consistency, waste minimization, and execution speed.
Most students struggle initially with maintaining angle and pressure, but the repetition builds muscle memory. The final assessment includes a twenty-minute challenge where you produce multiple cuts from a mystery basket of ingredients.
What Makes This Different
Unlike basic knife courses, this project emphasizes real kitchen conditions. You work with time constraints, varied produce quality, and the expectation of zero waste. Instructors provide frame-by-frame video feedback on grip, motion, and efficiency.