I have taken a few knife skills courses — primarially at the CIA. I have read several books on proper knife technique and practiced a lot. Several of my Pro chef friends have guided me over the years and helped me along.

However, each time I study these basic skills, I am reminded of how little I know: Yes, I can make consistant brunoise (tiny) cuts of veggies; I can properly create a small, medium and large dice, make oblique cuts of carrots, and understand how to break down a chicken (although I do betterwith practice).

There are so many other knife skills that I don't have. I understand how to properly debone a fish — but stink at it and I have rudementary butchering skills.

So, I will take the FCI's upcoming Knife Skills class. This class will focus on proper butchering techniques for meats and fish!

I am sooo excited!!!!