ulinary school can feel a lot like middle school: You get judged on everything you do. From how well you ironed your chef coat to the internal temperature of your steaks, it all matters. But there’s one place where the judging gets particularly intense: knife skills class. As you dice carrots and mince shallots, a chef instructor strolls through the kitchen with a ruler. Are your small-dice carrots ¼ inch on all sides? Sure
