Advanced Knife Skills

[@andreiserpamattos]

It's great to have your classes online, for free, that is what makes the original essence of internet: watch great professionals teaching us a few important details. Thank you, Chef Tomm!

[@melissaealey]

I am grateful that you would be willing to give up your time and effort to teach us what you know!! Thank you Chef Tom!! I appreciate all all of your videos!!

[@Highway_Chronicles]

I am so glad I came across your videos. I went to culinary school and we didn't get this much instruction during knife cuts.

[@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.

[@Cychro]

No paysanne cut? I hated doing tourneted potatoes. They drove me insane. My chef always told me to make footballs, but mine were tear drop shaped or my planes weren't even. Awesome knife skills! I never knew how to flute a mushroom. Thanks!

[@Thorralf83]

This video is in my opinion one of the youtube classics about knife skills. This is maybe the 10th time that i am watching this, and it's still intressting.

[@cheftomm]

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

[@MaryLMcCarthyMLM]

Hi! I'm about to go to culinary school in a few months & I'm glad I found your channel. You're awesome. I get to learn something, before the hell begins. :)

[@S2Sturges]

ahh turning mushrooms, my curse.. when I was a apprentsie I worked for this French cook, very good but pedantic... I spent the morning fluting a whole box for service and was just finishing up, pleased with myself that they looked all pretty good, and chef came along took one look at them and said (in dismissive French accent) "ahh, Steve, I wanted turned mushrooms, ah well, we just make these into soup, do another box..." then kicked my butt when he helped do the second box, each one perfect

[@2NewGuys]

I got to thank you Chef Tom. Im Studying Culinary Arts and your videos are helping me a lot. Hope that i cna be a Chef on the future. Thanks Chef

[@Stitchismyspiritanimal]

you sir have brought back nightmares from my 1st year is culinary school. The chef instructor would make us do all these cuts + a few others related to clasical french cuisine and check them all with a ruler. i went threw pounds of vegies to practice this since 60% of the score was plate presentation.

[@bheadh]

Bravo! Chef Tom! Your tourne technique is a work of art. Auguste Escoffier would be proud. A bit of a friendly criticism, when you fluted the mushrooms, you almost went straight down with knife, instead of twisting your wrist to get the "swirl" motion to get the desired effect.

[@cheftomm]

It isn't done in alot of restaurants but it is still a classic cut.

[@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.

[@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.

[@spapanek1]

That's a lot of effort. Nice job, I would be happy having food from chef who cares that much about the food.

[@cheftomm]

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

[@theonewhocooks]

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

[@x994910]

My mouth is open throughout the whole video. You got yourself another subscriber (looking forward watching more of your videos).

[@cheftomm]

@kennethrkuhn Thanks for your kind words!

[@witmde2011]

I remember having to do two tourne potatoes for my knife skills test. they were not the same size hah. this technique should help if they come up in the future. thanks chef.

[@cartousse]

love the tension in the tunes, envy your experiences.

[@cheftomm]

Thanks for your kind words, I'm glad I could help!

[@LtSump]

love this guy. makes it look easy, but doesn't make you feel like an idiot

[@DuayneHoward]

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

[@zcout86]

you just got yourself another subscriber! Thanks for the instructions, just what i need to motivate my GF to get me an paring knife for my birthday!

[@jaredscott5210]

thanks chef you helped a lot I am a new prep cook

[@cheftomm]

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

[@cheftomm]

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

[@cheftomm]

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

[@bgoodellynp]

a lovely knife skill i learned in school and have NEVER used again. But it was a good exercise.

[@rickbear7249]

Tomm, other then learning precision control of your knife, is there any practical purpose to cutting a Tourney? Would you ever use a Tourneyed vegetable anywhere? Thanks, Rick

[@beeble2003]

Having said that, your knife work is really impressive.

[@cheftomm]

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

[@bebill2]

What advice would you give to a culinary student who ambition is to be a chef?

[@jazzyj12399]

nice vid what kind of knifes do you use?

[@darkangelzephyron]

now this is how a chef should look like!!

[@Kniteknite23A]

What is that at the beginning? The car wreck on the plate? 00

[@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]

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

[@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?

[@essenceofsoul27]

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

[@cheftomm]

@MegaMat84 The same technique is used for metric cuts too ;)

[@TheSandeeps123]

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

[@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!

[@DianeKjell]

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

[@brotendo]

"Advanced" knife skills? We learned these in the first two weeks of culinary school.

[@plastiKreal]

diesel828 Can't believe you paid to go to school to do this.. I just learned it free here

[@wwild2k]

plastiKreal n learned at school for _free_ in my country. u mad bro

[@plastiKreal]

so mad.

[@wwild2k]

lmao u wot m8 :DD correct facts

[@SimpliztixX]

I bet this guys motto is, "You can't trust a skinny chef." .

[@djsickmick]

Chef Tom does a great job on a turn of a potato. Great skills indeed!

[@harperzapf1099]

Looks like it's time for a new knife there chef Tom. The scallops are starting to ripple the edge of your blade.

[@cheftomm]

Welcome, I'm glad you made it!

[@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.

[@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.

[@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]

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

[@bebill2]

Will take all of that on-board thankyou!

[@sinistergates6515]

Chefs always do amazing work

[@fjidsewff]

I went to a le cordon bleu school and the instructors there didnt do nearly as good of a job of explaining how to tourne as you did. great vid.

[@Persephonae]

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]

Very nice, we used to do the same thing in Italy

[@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.

[@whitekaminari]

All chefs have a deep respect for food. It is good to ask questions. I respect you as a person despite your value judgement. Notice how chef Tomm keeps the potato peels in water? This is to prevent oxidation or browning. If it is to be throw away, why would the chef bother? This is an evidence of intent. The potato will be used in another recipe.

[@rentgaselectric]

Chef Tomm, you rule.

[@VidkunQL]

For the dicing starting at 7:30, why do you use the edge near the point? I find it easier to control the blade when I use the edge near the heel (though I'm not a pro and may be doing it all wrong).

[@cheftomm]

The tournees are a classic French cut. They are done quicker than that but you are also right. Alot of work for a potato.

[@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.

[@trizo1]

thanks for sharing your knowledge :) don't take any notice from haters, they're sad people.

[@cheftomm]

@jayvee1925 Yes, seven sides. Have fun!

[@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

[@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.

[@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]

There are lots of different sizes for the tourned vegetables. I do mine according to the ACF standard, either way it is the same technique.

[@cheftomm]

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

[@JonnysChannel]

We use it at school. Its not about not using it. It teaches discipline and just helps to have some skills. Also a lot of competitions appreciate well cut items ie here Potatoes!!!

[@Grufian1]

How can one concentrate on watching and listening to a true master of his craft with that mindless ostinato retching in the background?

[@KuntaKinteToby]

There's more than one type of chef, he's a gourmet level chef (usually French cuisine). Not everyone who goes to culinary school is training to become such a chef.

[@cheftomm]

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

[@cheftomm]

lol. well I'm glad we got that settled.

[@S2Sturges]

Yes, he was a hard guy to work for, but I learned a ton of stuff from him, he was old school apprentised at 15 years old type in France. He could do all the fancy prep and garnish at twice my speed and each one perfect, plus he was amazing at ice and fruit sculptures.

[@stayalivesweetheart]

It's interesting to know...but also made me happy I went the pastry route! :D

[@Igarza979]

He ate the real chef.

[@gusb2000]

best tourne demo on youtube!

[@cheftomm]

It is but some people also use a tourne knife.

[@cheftomm]

@rajdorado It's called a fluted mushroom.

[@simplejones4364]

I think it's brunoise, with a Z sound. Your mushrooms could use work. The fluting should curve as well as round.

[@cheftomm]

@xNoryoku That's just the way I cut.

[@juicec03]

Do people even turn vegetables anymore? I learned in culinary school 10 years ago and have never seen/done one ever since.

[@KuntaKinteToby]

Its a skill test. Its not that you will ever have to do them its to prove you are that good with a knife.

[@umarbashir123]

looks awesome cheftomm

[@5thHouse]

Chef Tom touched his face before handling the food!

[@plastiKreal]

Skyler Cinco Easy access to salt from his clammy fat face

[@AlmazanKitchen]

plastiKreal n He also needed to oil his fingers

[@cheftomm]

Thanks!

[@whitekaminari]

The point is to develop practical knife skills that can be applied to any kitchen in a professional restaurant, much like you hone your skills by spending over 600+ hours on Dota2, playing over 2000 matches in HoN and 650-700 matches in LoL. That is a lot of dedication.

[@cheftomm]

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

[@Utilizeee]

You tend to put water on your knife to wash off the starch, you need a sharper knife too.

[@Freddy3Bull]

And that ladies and gentlemen is how you get rid of an potatoe =)

[@daaniel20]

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

[@cheftomm]

No, we use the scraps too.

[@cheftomm]

@unholyone947 Very easy to find and I'm sure it will look great on you!

[@feliciastoner8968]

Chef Tom, you're the bomb dot com!

[@keys4players]

is it a paring knife?