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VT VIDEO: 4 Essential Knife Skills with Chef Viviane Bauquet Farre

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Slice, Dice, Mince, and Chiffonade for Vegetarian Times from Viviane Bauquet Farre on Vimeo.


Want to learn how to slice, dice, mince, and chiffonade like a pro? Watch this helpful how-to video to catch chef Viviane Bauquet Farre’s knife skills in action. For even more tips, check out “Chop, Chop” in the April 2010 issue of Vegetarian Times.

Want to practice these essential knife skills in your own kitchen? The recipes below (featured in “Chop, Chop”) are spectacular for trying out these techniques:

Sliced Artichoke and Baby Arugula Salad

Spring Vegetable Minestrone

Asparagus and Oyster Mushroom Gratins with Spinach Chiffonade

Sautéed New Potatoes


Comments
By Kelly on Mar 09, 2010:
I love this video! Thank you, so helpful. I hope you'll continue to post more technique videos in the future.
By Mark in SF on Mar 09, 2010:
fantastic! incredibly useful-- inspiring, even... thanks VT.
By Gale on Mar 31, 2010:
It was reassuring to see Viviane move the knife over the food, not the food under the knife, as some instructors do - I just can't manage that movement, hers is so much easier! Very well presented, and very helpful. Thanks!
By Kathleen on Mar 31, 2010:
Thanks for the very helpful video! I need to sharpen my chef's knife!
By Harmony on Mar 31, 2010:
This video is very educational, useful, and well-made. I enjoyed the chef's demeanor and her instructions were perfect. I can't wait to finally purchase an 8" chef's knife and stop using cheap, dull ones to do all of my chopping! :)
By Marc in D.C. on Apr 01, 2010:
Great video, great article. Please feature more by this chef -- she is great in print and on the screen.
By Sarah on Apr 05, 2010:
Wow, this feature is going to improve my kitchen safety as well as my food presentation a lot. What a fabulous feature!
By Viviane Bauquet Farre on Apr 05, 2010:
A very big thank you to everyone who has left a comment here. I am very grateful to you for taking the time to write and delighted that you enjoyed the video. I hope it will help you improve your knife skills and enjoy your time in the kitchen more. Happy cooking...and chopping!

Also, a big thank you to Vegetarian Times for giving me the opportunity to work on the article, the recipes and the video.
By S on Apr 06, 2010:
Key - a sharp (balanced) knife.
Nothing worse than a dull knife. Not only are you in danger of hurting yourself, but any cutting/chopping becomes a chore.

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