The difference between my Thursday prep shift and my Saturday dinner rush

On Thursday I had time to perfectly julienne a single bell pepper. Saturday night I just chopped a case of them into vaguely uniform chunks and nobody complained. Has anyone else noticed your knife skills decline as soon as the tickets start piling up?

3 comments

3 Comments

reesel506d ago

Wait, you actually julienned a bell pepper during prep?

grantw326d ago

Julienning a bell pepper is just cutting it into thin strips... it's not exactly rocket science. Takes maybe 30 seconds longer than rough chopping, and you get nice even pieces that cook at the same rate. Some people act like you're doing a whole butchery course just because you cut a pepper a certain way...

lunag306d ago

Feel for you OP. I've totally been there where you're just trying to be a little fancy with your prep and people act like you're showing off or something. Julienning a bell pepper is genuinely not that deep, it's just about getting even pieces for whatever you're cooking. Like sometimes you just want those nice thin strips for a stir fry or a salad where rough chunks would look sloppy. The gatekeeping over basic knife skills is wild tbh. Keep doing you with the julienne cuts, ignore the haters.