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Happy-Gourmand
Marin Laprise - The Chef in Stead
Marin Laprise - The Chef in Stead

Chef Martin's Tips

by - Story: 7044


by Martin Laprise - The Chef in Stead

Chef Martin’s Tip 1:

You don't need a $700 set of knives to cook gourmet meals, just one good knife.

Always keep it sharp, and please don't throw it in any kitchen drawers. Once you have a sharp knife, learn to use it, stay away from electrical cutting gismos and instead practice by hand every time you can. It is realistic to take a few months to a couple years to learn knife skills, so be patient! At school, apprentice cooks learn within a few months by practicing on 100LB of carrots per week. You can spend $4 or $5 to buy a big bag of carrots and send the kids to school with carrot sticks, carrot juliennes, diced carrot and the ultimate carrot brunoise (the smallest knife cut possible).

My favorite knife is from Italy, a Sanelli that cost me a $85, and it should last me 8-10 years, even if I use it everyday!

Remember "The knife does not make the Chef."

Marin Laprise - The Chef in Stead. You can contact Martin at (250) 712-4440 or check out their website.


More Happy Gourmand articles

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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