Peel off the skin if necessary or desired.Even if you are planning to peel them, washing your vegetables first will minimise the chance of dirt, germs and/or pesticides contaminating the food as you peel it. How to prepare vegetables for brunoiseīefore you can brunoise your vegetables, you need to prepare them properly. It’s generally used for more robust and aromatic vegetables, such as onions, carrots, celery, and peppers, sometimes to use as the base of a sauce or soup, but also to sprinkle on top of some dishes as an aromatic garnish prior to serving. To brunoise, you start by julienning the vegetables (slicing them into thin strips), then lining the julienned strips together, and dicing them into tiny cubes. But even smaller than the small dice is the brunoise. There’s also a medium dice and a small dice. For example, pineapple is generally cut into large cubes known as a large dice, because try to cut it much smaller and you might as well be making it into a smoothie. But also, some ingredients simply taste better when cut at one size over another. Well, different dishes call for different sizes of cube – you probably wouldn’t want tiny cubes of pumpkin in a rustic stew, for instance. That basically means cutting an ingredient into cubes. For the past 5 years, Bill has provided the culinary training for schools participating in Project PA culinary training workshops, on behalf of The Pennsylvania Department of Education.You’re probably already familiar with dicing. With Smart Partners, Bill provides educational programming to schools throughout the region, as well as staff in-services, student sampling events and fun-filled assemblies. Today, since forming Smart Partners, Bill’s focus is on helping students, parents and teachers alike, to better understand the countless benefits of incorporating fresh fruit and vegetables, alternative grains and legumes, and healthy proteins onto their home and school menus. Additionally, his work has been featured in such magazines as Southern Living, Eating Well, Wine Enthusiast, Flavor and the Menu, as well as in The Produce News and many area newspapers. He’s been regularly featured on Blue Ridge Cable Network’s popular TV shows “Cooking for Class”, and “One Day Getaways” and has written his own feature column in the Lancaster County magazine called “Bill of Fare”, for over 10 years. of Agriculture to create recipes for various State programs, and has been featured on WGAL’s ‘Going Green in the Kitchen” series. Over the years, Bill has gained a loyal following with his participation in special events and media appearances, from TV to Radio, demonstrations at “The Book and The Cook,” the Pennsylvania Farm show, Gourmet Magazine’s Bermuda Gourmet Getaway and many others. There, he developed an even greater appreciation of fresh fruits and vegetables, and a true passion for the excitement that they can bring to menus. This experience helped Bill realize that the culinary fundamentals previously learned in culinary school and practiced in those higher-end kitchens, would not only be useful in the student dining setting, they would prove to be crucial! After five years as an executive chef in campus dining, Bill entered into the produce world in 2002, as Corporate Chef for two different produce companies. This foodservice management provider placed an emphasis on providing the highest level of quality and services to their clients. After years of working in upscale hotels and restaurants, such as The Boston Harbor Hotel in Massachusetts, and Restaurant Passarelle in Radnor, PA, Bill entered into managed foodservice with The Wood Company. Bill is a graduate of the Culinary Institute of America in Hyde Park, NY.
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