Advanced Knife Skills

[MrDiggityDOO]

i have bells ringing in my head

[jazzyj12399]

nice vid what kind of knifes do you use?

[xNoryoku]

Why do you cut towards yourself? It looks like you're going to take your thumb off...

[cheftomm]

@xNoryoku That's just the way I cut.

[MrDiggityDOO]

@xNoryoku because its how u turne....

[mahtay2000]

that reminds me of the Looney Tunes cartoon where they turn a whole log into a toothpick!

[relussier]

Chef Tomm, Have you ever written a book? I'd love to get a copy.

[cheftomm]

@relussier working on it now.

[desireesomethin]

@cheftomm hi chef tomm you're the best chef, it's feel so comfortable watching your show, i enjoy it so much, i'm so glad found this video

[cheftomm]

@desireesomethin Thanks for your kind words. I'm glad you enjoy the shows!

[acoow]

Never trust a skinny cook.

[cheeseypie5555]

If you think a turning knife is only good for turning then I am worried about accuracy of information

[cheeseypie5555]

may aswell just use a turning knife

[cheftomm]

@cheeseypie5555 You can use a turning knife if you like. i just don't like buying a knife for only one use unless you are going to turn vegetables alot.

[elfasa]

hi, im a keen amateur cook. just a quick question:

out of interest, what would you do with the potato 'scraps' in a pro kitchen, as they cany be served as they are obviously.. ?

thanks

Tim

[cheftomm]

@elfasa Hello Tim, Thanks for writing to me. We use the scraps for mashed potatoes, gnocchi, potato pancakes and sometime fry them up for our daily meal.. There are lots of other uses too.

[elfasa]

@cheftomm okay, thats interesting, thank you ! :)

[cheftomm]

@elfasa You are welcome, if you have any other questions let me know.

[kradhurt]

Can you make DVDs about basic things in cooking like this one? I think many people will buy it! :D

[e4mate]

I really appreciate your skill and nice manner of instruction. Thank you!

[cheftomm]

@e4mate You are welcome, Thanks for taking time to write to me.

[elcid990081]

i really love cooking and I am greatful that I watched this video to improve my passion in cooking. I wish i could go to a culinary school but studying culinary arts here in the Philippines is very expensive..so i might as well watch your video..:) thanks cheftomm :))

[cheftomm]

@elcid990081 Hello and thanks for writing to me. I'm sorry to hear that you can't afford culinary school. I hope my videos help out.

[deadworthy]

i am currently in Culinary school and I've had a tough time getting my tourne cut EVEN, so thank you for this trick Chef, it will help me a lot.

[cheftomm]

@deadworthy Thanks for your kind words. Where are you going to culinary school?

[deadworthy]

@cheftomm The Art Institute of Indianapolis

[kaosj3]

K, my family is going to be eating potatoes for a week!

[cheftomm]

@kaosj3 That happens alot when practicing knife skills!

[AluminumHaste]

I recently dropped my Shun Ken Onion chefs knife on my hand while washing it, it was the worst cut I've ever had, across all 4 fingers, bled like crazy.

I can't tell from the closeups of your hands if you've had a lot of accidents, your fingers seem pretty clear of scars.

[cheftomm]

@AluminumHaste I have had my fair share of cuts, they happen and heal.

[DuayneHoward]

Wow! You TOTALLY simplified the tourne for me in ways LCB never did! Thank you VERY much for that...

[cheftomm]

@DuayneHoward Thanks for writing to me. I'm glad my tourne trick helped. It is definitely a tough cut to master!

[SaucyChef26]

I really wish they would show us this at LCB. I am a recent grad and we used the tornay knife. But there's no "clear" way of learning how to tornay. Making the dots on the top and bottom really helped me have a focal point to guide my knife to. Man I wish I would have seen this sooner I would have done so much better on skills day.. Thanks for making such an informative video!

[cheftomm]

@Gardenlumberjack Thanks for your kind words. Working on making more.

[Grufian]

That mindless bass ostinato is enough to make me ill. You know what you are doing, but I found it next to impossible to concentrate on what you are saying with that annoying noise going on.

[AmberRaffile]

The thermometer tip is great! Really wish I would have watched this video during culinary school! Thanks, cheft. BTW you can pull noodles... AWESOME!

[cheftomm]

@AmberRaffile Thanks!  The noodles took a long time to learn but now I have the skill!

[StripperPimp]

@AmberRaffile No shit....tourne had me screaming!

[TheSandeeps123]

Thank u chef for this very informative vid.Really helped me out in clge

[cheftomm]

@TheSandeeps123 I'm glad I could help you out! Thanks for writing to me.

[rajdorado]

what cut did you do in the mushroom?

[cheftomm]

@rajdorado It's called a fluted mushroom.

[msmeggymeow]

im so glad i fond this video! ive attempted tournees in class before, but nobody has ever given me the foundation to it like you did! also, your mushroom walkthrough was great, we never learned that in class because my teachers think its a useless cut. do you know how to turn potatoes into mushrooms? hehe if i ever get the tool needed i should upload a video doing that! lol

[cheftomm]

@msmeggymeow I'm glad you enjoyed the videos. These cuts are kind of difficult and aren't used so much in the field. I'll work on turning potatos into mushrooms soon! Thanks for writing!

[danhouse1989]

Great video! This was a great way to learn how to make a tournee. Will be looking into more videos+subscription! I goto school for Culinary Arts management and this is helpful to see

[cheftomm]

@danhouse1989 Thanks for your kind words. Where are you going to school?

[DianeKjell]

Really cool! Probably won't use the tournee, but the mushrooms look like fun.

[cheftomm]

@DianeKjell The tournees are kind of fun to make too. It takes lots of practice. Have fun!

[EddyRoksta]

i don't like how his stomach just chills out on the table like that.... =\

[cheftomm]

@EddyRoksta It does that sometimes, I think it has a mind of its own. Did you learn anything or were you just watching my belly?

[rthavi]

Chef, so let's say I want to make some tournee style potatoes for some friends...but I really don't like wasting the "scraps," could I keep the potatoes soaked in water in the fridge overnight and boil/mash them the next day? I imagine in your restaurants you make some chowder or something with them, but for just me and a few friends it wouldn't be practical to make a bunch of courses (and all with potatoes, to boot!)

I've never tried to keep potatoes after cutting them because they oxidize.

[cheftomm]

@rthavi Using the scrap is very important. They can be put into water and saved for several things. Mashed potatoes seems to be very popular but they can be used for anything. Thanks for writing to me.

[peanutking242]

@rthavi soak them in cold water will keep them from oxidizing

[310shadow310]

that's a waste of a potato.

Love your vids though!

[cheftomm]

@310shadow310 Yeah, I have to agree with you on that but it is a classic French Technique. We use the scraps for other things though.

[310shadow310]

@cheftomm

that's pretty cool that they are still used.

But hey I was wondering how I would go about starting a career as a chef? I will be 23 next month and have no real experience except for the fact that I cook at home.

What type of schools do you know of in the Los Angele's area that you think would help me out?

[cheftomm]

@310shadow310 I'm not really sure about the LA area. I teach at the Professional Culinary Institute in the Bay area. It is a six month program that I think is the best there is.

[310shadow310]

@cheftomm With out all the bull Gen Ed classes though.

they are a waste of time and money...

[essenceofsoul27]

Thanks for the tips, I'm a home cook and your videos have been very helpful! :0)

[essenceofsoul27]

Thanks for your videos! I'm a home cook and your tips have been very useful. I'm even thinking of going to a class so that I can start a catering business.

[theonewhocooks]

Hi great job! I'm in culinary school and your perspectives are most helpful. Please keep posting!

[cheftomm]

@theonewhocooks Thanks, where are you going to culinary school?

[theonewhocooks]

@cheftomm

Humber College Toronto, Ontario. Canada. I wish I had to watch your 'tournet' before doing it in class!!

[rafaelnk123]

Hahaa! The restaurant I work at, the pot heads would make some fucked up looking mushrooms!

[daaniel20]

Peel the potato first-and use the waste for purè or duchesse. Minimize the amount that you throw away...

[cheftomm]

@daaniel20 Great tip, thanks for sharing.

[daaniel20]

@cheftomm

As you surely know, economics are important.. Glad you liked the tip;)

[jayvee1925]

is that seven sides?



[cheftomm]

@jayvee1925 Yes, seven sides. Have fun!

[parlefone]

Great video chef!

Luce... Get a life.

[cheftomm]

@parlefone Thanks, Don't worry about Luce. It takes all kinds. You can also find me on facebook under Culinary Secrets with Chef Tomm

[Tzun01]

what a waste of a potato but yes its nice for al'a carte and dinners :P not for lunch thx for the mushroom tip tried this in the chefs school learning from a book but never masterd it

[cheftomm]

@Tzun01 Thanks, I'm glad it helped. New shows are coming soon.

[imalik123]

U r so cute :-)And thanx for sharing ur skills

[cheftomm]

@imalik123 Thank you! More shows are coming soon.

[cheftomm]

Thanks for your kind words, If you get a chance take a look at my website. You will find more shows and recipes there. I hope to see you there.

[gusb2000]

best tourne demo on youtube!

[cheftomm]

Thanks for your kind words!  I'm glad you enjoyed the show. You can always check my website for new shows.

[1brightstar11]

Excellent : )

[jcootch]

very cool Chef Tomm.

[cheftomm]

Thank you. There are more shows on my website if you want to check them out.