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.

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.

The Staff Canteen

The Staff Canteen

Editor 6th April 2017

How to cut carrot brunoise