I am not a foodie. I do not seek out gourmet eating experiences and am happy to eat pretty much a limited range of dishes cooked at home, do not watch any of the many cooking shows on TV, nor am I particularly interested in talking about food. But ever since I read the book Soul of a Chef by Michael Ruhlman that I wrote about here, I have been impressed with how rigorous the training is that chefs receive and the precision operation of restaurant kitchens.
I myself do very little cooking in the home but do quite a bit of the preparation, such as the cleaning, cutting, and chopping. In the hierarchy of a restaurant kitchen known as the Brigade de cuisine, I am basically an apprenti, a lowly position that ranks just above the lowest rung of plongeur or dishwasher, a job title that also applies to me.
But even in my inferior role, I try to improve my skills and so was very interested in this video by master chef Marco Pierre White that shows how to cut onions extremely finely without cutting your fingers in the process. He says that this is important for many dishes such as risotto because finely chopped onion not only releases more flavor but it also melts when cooked and this is important if one does not want the dish to contain bits of onion.