Culinary Fundamentals is a course at MATC where students learn ‘Knife Trades.’ It’s a Culinary Art that refers to the techniques and skills associated with using knives for food preparation. The class meets for a total of 25 times. The students come in and learn the Mercer Culinary Guide. Chef Paul’s guide presents nine different ways to cut food and display those cuts on cutting boards. Student’s consistency in cooking, cutting and presentation guarantees success in their practicals.

“Everytime they come in, the first thing they do is their presentations. Every time they do it, they get better and better. Anyone can do this. Anyone can learn it. You can take this class.” Chef Paul stated.  The students are instructed to cut food into precise sizes and shapes for precise cooking and enhanced presentation.

His Mercer Cutlery Selection Guide instructs students to choose the knife specifically designed for the task to provide efficiency with optimum results. For practicals, students are required to use their skills to create dishes and a board display of six different cuts labeled as small, medium, large, Brunoise, Julienne and Batonnet.

In the class I attended, the students were cooking eggs and created several egg dishes.