How to cut carrot brunoise

The  Staff Canteen

The vegetable cut that we're going to do now is a brunoise, so we've got our blocked off carrots which we prepared earlier, washed and we're going to start by slicing them into a julienne, so using our cradle were going to take round about 3 ml thick slices and I'm just crabbing my fingers back just to keep my fingertips out of the way, knife running up and down on my knuckles.

We then take our pieces of carrot and cut these again into roundabout 3 mm strips so just working through, you can stack them up a little bit if you're comfortable, so into 3 ml pieces and we'll just do the last two there, and then from there we take the strips and a little part of the time, even the ends up just by tapping them with the knife and then to create a 3 ml dice just keep them nice and even, lose the end bits, again another little stack just even them up so that you start cutting nice and square and work your way through, and that's out brunoise of carrot.

Find your next job as a Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 6th April 2017

How to cut carrot brunoise