July 01, 2013
In a Knife Skills 1 class taught at ICE, Ralph Gardner Jr. learns basic knife techniques from knife expert, Brendan McDermott, like chopping onions to avoid crying, cutting garlic for maximal flavor and how to save money by turning leftover vegetables scraps into a gourmet stock.
"There was a time, not that long ago, when knife skills referred to being able to handle yourself in any situation. But the world has changed. Whereas promising college graduates once wanted to work for Davis Polk or Goldman Sachs, now their most fervent dreams involve chopping salad in sweltering restaurant kitchens in deepest Brooklyn."
Click here to view the article at wsj.com.