I reveled in the most basic rules and TECHNIQUES that are the foundation of PROFESSIONAL cooking. For example, it is essential to USE a sharp knife: the sharper the knife, the more fluid and precise your work and the less LIKELY you are to get hurt. Dull knives are a danger - they slip FAR more often.

Author - Gail Simmons

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I reveled in the most basic rules and TECHNIQUES that are the foundation of PROFESSIONAL cooking. For example, it is essential to USE a sharp knife: the sharper the knife, the more fluid and precise your work and the less LIKELY you are to get hurt. Dull knives are a danger - they slip FAR more often.
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