Every cut has a job. Pieces that are the same size cook in the same time, so nothing burns while the rest is still raw. Here's each cut we teach, and why it's worth learning.

The claw grip

Fingertips tucked under, knuckles guiding the blade. We teach it first because it keeps your fingers safe at any speed.

Dice

Even cubes, large, medium or small. Onions, potatoes and peppers cook evenly when every piece matches.

Brunoise

A tiny 3 mm dice. It melts into sauces and makes a sharp-looking garnish.

Julienne

Thin matchsticks. They cook in seconds in a stir-fry and add crunch to a salad.

Chiffonade

Leafy herbs rolled up and sliced into ribbons. A clean cut bruises less, so basil stays green.

Mince

Garlic, shallots and herbs chopped as fine as they go, so their flavor spreads through the whole dish.

Practice drill: one onion, three ways: dice, slice and mince. Show your Head Chef, then get your stamp.