This week, Chef and Caterer, Chris Reveron shows Tina Redwine how to make late summertime treats. 

Brunoise cut, which is a fancy word for a nice dice, best practiced with a carrot.

First, cut the core off the tip, and get a workable size of three to four inches.

When you're cutting, make sure this first part of your middle finger is going to be your guide for the blade.

Cut a little slice off of one end and then on that flat side turn that on the cutting board, this way you're safe and the carrot isn't going to roll over while you're cutting for.

Cut a couple of slices downward, very thin (sixteenths of an inch) and set that aside using the backbone of your knife.

Straighten up your carrots and cut thin strips making sure you're using the knuckle to guide you as you cut these small match sticks.

Keep the tip of your knife on the board as a safety measure, as long as you're slicing and not picking up the tip of the knife, there's a good chance you're not going to cut.

Julienne cut, which is cutting into short, thin strips.

Start a flat base on your carrot just like for the brunoise cut.

Straighten them out and cut as thin as you can.

The sharper the knife the better results.

Nice and uniform in size, they'll sit well on a salad, or an entrée.

Batonnet cut creates a rectangular stick that measures about 1/2 inch × 1/2 inch × 3 inches, most frequently done on celery sticks and carrot sticks.

Make sure your carrot has a flat side as for the brunoise cut.

Slice downward for evenly sized pieces.

Chef and Caterer, Chris Reveron

Chrisreveron@yahoo.com