How to Cut Carrots into Julienne and Brunoise
Precise vegetable cuts shape how ingredients cook, how they feel in the mouth, and how they appear on the plate. Among the classic knife skills used in professional kitchens, julienne and brunoise are …
Chef Mark
Chef Mark Sandoval is a seasoned culinary professional who shares his expertise through clear, technique-driven instructional videos. His work focuses on practical execution, sound fundamentals, and the details that separate good cooking from confident, consistent results. These demonstrations are designed to build understanding and control at any skill level, not reliance on rigid recipes.
Small Dice Technique: Carrots & Celery Demonstration
Small dice is one of the most important foundational knife techniques in professional cooking. The size of a vegetable cut directly affects how it cooks, how it absorbs flavor, and how refined the …
Small Onion Dice — Professional Control and Precision
Small onion dice is a foundational knife skill that directly affects texture, cooking speed, and flavor distribution. When cut correctly, the onion cooks evenly, integrates smoothly into sauces, and disappears structurally while leaving …
How to Rough Chop Celery Like a Chef (Step-by-Step Knife Skills)
A rough chop is one of the most common knife tasks in professional kitchens — and one of the most misunderstood at home. In this lesson, Chef Mark Sandoval demonstrates how to rough …
Rough Chopping Onions: A Control-First Approach
Rough chopping onions is often treated as a shortcut — something done quickly before cooking begins. In professional kitchens, it serves a different purpose. This technique involves preparing onions with intention, choosing a …
Rough-Chops Carrots for Consistent Size and Better Control
Rough chopping carrots is a foundational knife skill used when vegetables are meant to cook fully and contribute flavor rather than visual precision. This technique focuses on control, consistency, and efficiency during prep. …