Back To Basics (Slicing, Dicing, Puree, Roasting...)

Taking complete control of your creativity will always require a solid understanding of the basics first...from their, its totally up to you!
The preceding has been a paid endorsement by The Art Institutes. Be sure to check out The ArtInstitutes programs at
Culinary specific program - artinstitutes.edu/culinary
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MOST USED TOOLS:
Boos Walnut Cutting Board:
Boos Maple Cutting Board:
KitchenAid Mixer:
KitchenAid Ice Cream Attachment:
Vita-Mix Blender:
Food Processor:
Tweezer Tongs:
Squeeze Bottles:
OXO Good Grips Container:
Shun Kaji Chef Knife:
Shun Kaji Knife Set:
All-Clad Sauce Pan:
All-Clad Fry Pan:
All-Clad Pot:
Metal Mixing Bowls:
Glass Bowls:
Marble Slab:
Temperature Gun:
Ateco Pastry Bags:
Ateco Pastry Bag Tips:
Sizzle Platter:
Silpat:
Pasta Maker:
Ring Molds:
Hand Grater:
Metal Cannoli Mold:
Waffle Iron:
INGREDIENTS:
Pickled Red Onions:
1/4 cup of lemon juice or vinegar (white wine vin preferred)
1 tbsp salt
1 red onion (sliced or diced)
1/2 tbsp sugar (optional)
Carrot Puree:
2-3 large carrots
3 tbsp olive oil
salt to taste
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