Potato

Before I joined Cordon Bleu, I've never given any thought about the shape of the vegetable that I normally eat in the restaurant. Let be it tomato, carrot, potato or anything...I just though oh may be they are part of the garnish (for tomato and carrot), meanwhile I don't really care about the potato,

But after I learned different variation of cutting the vegetable, especially potato, then I realise, how much effort that the chef put in when cutting the potato,

Especially when duing the turn cut, even until now, i stil can't get it right. May be when I go back to Singapore, I'll order a 20 footer container of potato, to learn how to cut it right..

Well...I will always appreciate whatever they serve on my plate from now on :)