Chef Martin’s Tip 3

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Cutting boards!

Good cutting boards are an essential part to any good kitchen.

One: the built in cutting boards that cannot be removed and cleaned in the dishwasher once in while are no good, just use them as decorative pieces.

Two: all cutting surfaces should be soft enough for your knives to sink in a little. White fiberglass is great, wood is still good to use, and the plastic thin ones that bend, are also ok.

Three: any serious cook should have a minimum of 2-4 cutting boards, preferably in different areas of your kitchen. Colors are great, so you can have red for meat, green for vegetables and blue or white for fish and seafood.

Four: bleach your board once in a week with a solution of water and bleach 50/50. A white colored board is easier to keep clean as you can see stain happening with time.

Five: cross contamination is very common in households, and often the cause of a short visit to the emergency hospital in the middle of the night. I will spare you the detailed side effects, but let’s just say it’s ugly and will motivate you to wash your board the next time around.
To avoid these type of issues, if you start by working raw poultry, beef, pork, fish or seafood on your board. Make sure that you clean it extremely well with a bleach solution before using it again for your vegetables or anything else. See this link for more info

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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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