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My prep cook taught me a knife trick I use every shift now
Last Tuesday in Columbus, I watched my new prep guy break down a case of onions without shedding a single tear. He showed me he keeps the root intact until the very last cut, and it changes the whole game. I've been cooking for 11 years and never once thought about the root being the source of the sting. Has anyone else picked up a simple habit from a younger cook that made you rethink your own basics?
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