Just started my first job in a kitchen, and the chef told me I need to be able to cut a decent brunoise by next week, so I’m practicing like crazy. Here’s my first attempt — please be brutally honest.
by SirDucksworth1706
45 Comments
Brunoise6
I approve
yeroldfatdad
Looks nice, mostly all square. The real question is, how long did it take?
Sudden_Chard8860
This would pass in a 1 star. Incredible brunoise
thingsinmyhouse
Nice, now do a tomato.
Raraavisalt434
Really well done.
edvinsson71
Looks like I need to up my knife skills good job chef
Popular-Capital6330
lovely!
Downtown_Jeweler6256
sexy af
purpleromano
Damn!
KingAnomander
Beautiful
minamooshie
Glitter😍
pizzatimeradio
Fucking beautiful
Ancient-Chinglish
tell chef to demonstrate their brunoise
Altruistic-Wish7907
Looks good, just focus on getting more square cuts and having your slices to julienne to cubes straight
Paigenacage
Killed it
Longjumping_Fuel_192
Now these are chives.
ranting_chef
Looks great to me. Especially for the first time. Don’t be embarrassed to put a ruler on the back of your cutting board.
No_Mortgage3189
I thought it was cheese at first and was in awe.
Batou02
Good effort! It is very good but it all comes down to how long it took you to do that.
If it took you half an hour to do that, that’s not good. Unfortunately you have to deliver quality quickly, otherwise it is not worth your time.
I once had a trial shift where they made me do the same, it took me too long to do it and they told me it wasn’t good enough, I think they just needed some free labor to be honest in retrospect, but still, I understand the need for velocity when it comes to prep now.
jazz4
Very nice, now let’s see Paul Allens brunoise
LetsTalkAboutGuns
Pro tip: plank your carrots out on a mandolin to ensure the first cut is super consistent. It’s a lot faster and subsequent cuts based on plank thickness will produce uniformity across the whole product. It’s a great trick I learned somewhere along the way.
PhreedomPhighter
Very nice. Out of curiosity, what knife are you using?
NotTheBigBang
Looks noise bru
TioSancho23
This is a way that chefs impose their egos on others.
When i was new to French fine dining, i was required to fill a hotel pan with mirepoix cut brunoise.
When I finally finished, the chef looked it over, and then dumped the whole pan into the huge stock pot that we always had in the stove.
It’s a dominant/ submission power trip.
guy_fleegman83
First attempt my ass
litterbin_recidivist
There’s one in the front that’s more trapezoid than cube. I’d send it back if I was served this slop.
astarions_catamite
This is fucking immaculate. Perfect. I am non sexually turned on. What knife you use?
separabis
Very nice. Just remember, go faster.
ilikeaffection
Wow, that’s better than mine. Bravo!
Embarrassed-Staff379
most beautiful thing I’ve seen in my life
sexyonpaper
Killed it!
Igottafindsafework
That’s a good way to brunoise the boss into a raise
ImFrenchSoWhatever
barontaint
Damn dude, keep it up. That’s better than most others early attempts. Just be careful, if you get too good at the annoying tedious tasks you might get asked to do them all the time if you’re too much better than others at them. Seriously maybe think about taking a dive when prep is assigned. I opened a few oysters too quickly and next thing I knew I was stuck in an annoying thankless position from time to time.
nobodychef07
Looks good, go slow at first to be accurate but its good to start timing yourself. Try to shave off time each time. How long did this take out of curiosity?
chuckz0rz
I dunno, looks kind of dicey 🤣
thEjesuslIzardX74
please chop my coke:)
R2_Shot_first
first picture looks like iowa but made out of carrot
ForGrateJustice
Did you know the Japanese Battleship “Yamato” served French cooking in their mess hall? Japanese cooks would practice the Brunoise technique in order to get a job as a chef aboard.
Landofan1023
Beautiful
Nevermind2010
It’s not bad! You’ve got a real consistent cut all the way through and if you keep practicing you’ll be able to get the size down either further.
The real issue though is how much is he asking for and what’s your timeline? If this took you 20 mins you’re gonna hear about it for awhile but if you can do this much in a minute or two? That’s great!
Brunoise like this is my experience is mainly for garnishes so we never needed more than a pint or two for service dependent on what we were doing. That being said I used to have culinary school kids start stages with giving me a pint of both carrot and celery brunoise as we dusted it across for garnish and usually they’d have it to me in about twenty minutes and a little rougher than this. One time though a guy took about an hour and a half and I think we reimbursed him for his time and fed him and never called again.
kelsofox369
I never heard of this.
They look like little orange stars.
Pretty.
I
Jupichan
Why does this turn me on just a little bit?
_DirtyYoungMan_
You have not assembled your perfect cubes in to a larger cube, for this you will be deducted 1-star.
RapperKid31
How much Adderall did you take? Jesus hahahaha looks amazing though !
45 Comments
I approve
Looks nice, mostly all square. The real question is, how long did it take?
This would pass in a 1 star. Incredible brunoise
Nice, now do a tomato.
Really well done.
Looks like I need to up my knife skills good job chef
lovely!
sexy af
Damn!
Beautiful
Glitter😍
Fucking beautiful
tell chef to demonstrate their brunoise
Looks good, just focus on getting more square cuts and having your slices to julienne to cubes straight
Killed it
Now these are chives.
Looks great to me. Especially for the first time. Don’t be embarrassed to put a ruler on the back of your cutting board.
I thought it was cheese at first and was in awe.
Good effort! It is very good but it all comes down to how long it took you to do that.
If it took you half an hour to do that, that’s not good.
Unfortunately you have to deliver quality quickly, otherwise it is not worth your time.
I once had a trial shift where they made me do the same, it took me too long to do it and they told me it wasn’t good enough, I think they just needed some free labor to be honest in retrospect, but still, I understand the need for velocity when it comes to prep now.
Very nice, now let’s see Paul Allens brunoise
Pro tip: plank your carrots out on a mandolin to ensure the first cut is super consistent. It’s a lot faster and subsequent cuts based on plank thickness will produce uniformity across the whole product. It’s a great trick I learned somewhere along the way.
Very nice. Out of curiosity, what knife are you using?
Looks noise bru
This is a way that chefs impose their egos on others.
When i was new to French fine dining, i was required to fill a hotel pan with mirepoix cut brunoise.
When I finally finished, the chef looked it over, and then dumped the whole pan into the huge stock pot that we always had in the stove.
It’s a dominant/ submission power trip.
First attempt my ass
There’s one in the front that’s more trapezoid than cube. I’d send it back if I was served this slop.
This is fucking immaculate. Perfect. I am non sexually turned on. What knife you use?
Very nice. Just remember, go faster.
Wow, that’s better than mine. Bravo!
most beautiful thing I’ve seen in my life
Killed it!
That’s a good way to brunoise the boss into a raise
Damn dude, keep it up. That’s better than most others early attempts. Just be careful, if you get too good at the annoying tedious tasks you might get asked to do them all the time if you’re too much better than others at them. Seriously maybe think about taking a dive when prep is assigned. I opened a few oysters too quickly and next thing I knew I was stuck in an annoying thankless position from time to time.
Looks good, go slow at first to be accurate but its good to start timing yourself. Try to shave off time each time. How long did this take out of curiosity?
I dunno, looks kind of dicey 🤣
please chop my coke:)
first picture looks like iowa but made out of carrot
Did you know the Japanese Battleship “Yamato” served French cooking in their mess hall? Japanese cooks would practice the Brunoise technique in order to get a job as a chef aboard.
Beautiful
It’s not bad! You’ve got a real consistent cut all the way through and if you keep practicing you’ll be able to get the size down either further.
The real issue though is how much is he asking for and what’s your timeline? If this took you 20 mins you’re gonna hear about it for awhile but if you can do this much in a minute or two? That’s great!
Brunoise like this is my experience is mainly for garnishes so we never needed more than a pint or two for service dependent on what we were doing. That being said I used to have culinary school kids start stages with giving me a pint of both carrot and celery brunoise as we dusted it across for garnish and usually they’d have it to me in about twenty minutes and a little rougher than this. One time though a guy took about an hour and a half and I think we reimbursed him for his time and fed him and never called again.
I never heard of this.
They look like little orange stars.
Pretty.
I
Why does this turn me on just a little bit?
You have not assembled your perfect cubes in to a larger cube, for this you will be deducted 1-star.
How much Adderall did you take? Jesus hahahaha looks amazing though !