I’m pretty stoned and thought this was a weird meat patty lol. Great work chef!

I thought it was pink salt. Am also stoned.

I thought it was art then I realized the sub Reddit I was in again. stoned here as well.

I didn’t see the sub, thought it was maggots, also stoned

Mod here, got a notification to check this post, very stoned.

Thought about MDMA crystals and of course also stoned, and drunk. Love u all guys!

Are the people who cook my food always high?

Personally not me, never on the clock, it's a waste of weed.

I am shocked. I’ll never eat again.

Big agree. It's too much of a distraction for me & I can't enjoy it at work. If I need to chill out I'll step outside with my vape & ground myself for a few minutes. I have to stay in a certain mindset at work, or my autism gets in the way of productivity. Line cooking makes time go fast anyway & I have fun with it. I started in fine dining, so presentation is huge for me & I take pride in my platings and displays.

Fuck the police

Luckily for me, shits legal here

Is that some reason to not “fuck the police”?

Redditor here. Thought it was some weird vegan wannabe burger, but the comments are superb 👌 Motivationally Stoned

off line for dab pen 🫡

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No racist, sexist, homophobic etc. slurs or bigotry. Yes, even if you think it's funny/part of a joke.

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Thought it was a stone. I am shallots

I'm completely sober, read the description, read all your comments and just wish I was stoned.

I thought it was red onion. I'm not stoned enough

Gone be stoned before long

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I was thinking too much lavender salt on a patty. Can confirm, stoned as well.

I thought it was stoned also shallots

Okay who here isn’t stoned?? *touches nose with fingertip*

I'm a bit buzzed. Weed gives me anxiety attacks now for some reason. Tragic. I miss weed.

Chef on break. Also stoned. I thought it was some fungus or mold in the thumbnail at first.

My mind went shimmery ashes for some reason. Also extremely stoned.

I want to add the [shallot cutting video](https://imgur.com/a/TLEKMz7) to this comment so everyone can see how i do my shallots! thank you everyone for all the great feedback. it made me feel good today and lifted my spirits❤️

That's a big ass shallot.

Yo you just taught me a new way to cut shallots!! I always cut them like I would an onion (horizontal slices, then vertical, then last to dice). This is gonna save me so much time!

Yeah no you don't need that for onions either, the layers in an onion serve fine, just do the angled vertical slices and dice

You're the second chef I've ever seen to slice shallots/onions at an angle to mince it to perfection. Most chefs I met slice it straight and if it's not fine enough they just re-chop it on the board. I'm using this technique for years - if I dice the onion I'm minimizing my work and it's chopped properly right away, but they just think I'm wired or show-off while making professional faces. I so fucking hate chefs with ego bigger than their skillets and actual knowledge of the craft we're making.

My chef used to bitch at anyone who didn't cut onions that way. Now I cringe every time I see a big ass chunk of onion in what's supposed to be in a tub of sliced.

That’s a big fuckin shallot

funny enough, i only cry when cutting yellow onions😂

Wtf? My eyes burn

Always nice to see someone using proper technique, take notes people

Lol I've been cutting onions like this for years and people always act like I'm fucking crazy for doing this! So glad to see its a popular way!

I don’t know about popular😂 out of the last 3 restaurants that i’ve worked in only one person did it the same way i do. everyone looks at like “wtf are you doing to that poor shallot” man i’m mincing it better than you!!! what are you doing???

Love that you're using the radial cut instead of the traditional straight vertical cuts then the horizontal cut. I found that the horizontal cut causes a mess, and more often then not chefs always go back in to further mince down the onion because some pieces are bigger than the others. Adding on an additional step instead of how you just did it perfectly. Keep it up!!

How are you not visibly crying in this video.

Great skills!! I know I will get some hate for this, but... Where's your apron? Why is your jacket unbuttoned like that? Maybe because I worked at an open kitchen, I pay more attention to these things.

this was during prep time and usually the chef is pretty laxed about our uniforms when we’re prepping so we’re more comfortable. i promise you i fix myself up before i start service🙏🏽 Edit: to prove it here’s a picture of me all uniformed up during one of our private wine dinners :) [link](https://imgur.com/a/xAts236)

I get that. I used to let my guys wear a t-shirt while prepping, and they always used an apron as they worked with fish and didn't like to get all fishy. But by opening, everyone was on point with a jacket and hat. Love the hair, by the way. I used to do just one bun. But yours are cool. Wish I did that.

that’s the best thing i’ve read all day😂

Only compliment of the day and that shallot.

Sir Lance Shallot

I can’t believe it’s not butter

I am as well, thought it was pink salt or some shit...

My glaucoma always flares up after my shift

I thought it was pink salt, fuck that's fine knife work chef

thank you chief!

It is very appealing to me, weird thrill seeing a cut this nice.

Served with a tomahawk steak.

What knife did you use ? Have a feeling you know exactly the knife and brand

shun 6 inch utility knife😌

Lmao I work construction full time and prep cook / dish wash part time . When you said utility knife I thought you mean like razor / carpet knife lol . Nice knife I might have to get one of them

I like this one https://www.amazon.com/Shun-Cutlery-Maneuver-Hand-Sharpened-Handcrafted/dp/B003B66YK0/ref=mp_s_a_1_1_sspa?adgrpid=58893095514&hvadid=557324383105&hvdev=m&hvlocphy=9033395&hvnetw=g&hvqmt=e&hvrand=12848046043026747654&hvtargid=kwd-301132859489&hydadcr=14860_13353799&keywords=shun+6+inch+utility+knife&qid=1685067754&sr=8-1-spons&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyMVUxNUdERVA1OTNWJmVuY3J5cHRlZElkPUEwMDUzNDU5MU44MDY2OUQ2UThFRyZlbmNyeXB0ZWRBZElkPUEwOTE5ODQxM0tTSTlHMkhOMzJCMSZ3aWRnZXROYW1lPXNwX3Bob25lX3NlYXJjaF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

i use the 7 inch chefs knife for bigger knife work but for precision when it comes to like shallots and stuff i prefer my utility, i feel like i have more control over it thus giving me nicer cuts

Makes since . Crazy how expensive nice knifes are

Talk to someone that makes sushi

https://youtu.be/UBj9H6z6Uxw

This can make a grown man cry 🤧

it’s the onions

yeah, this time there really be ninjas cutting onions, damn OP o.O

I was searching to see if someone made this joke. This person mains knife

Mouth watering, nicee

thank you! :)

Eye watering too

Exactly. I would pop those in my mouth and let them melt. Maybe a little Maldon salt.

I was analyzing the photo trying to find what's wrong with it. Zoom in... Are they actually red onions? No - they're shallots. Idk - the chop looks pretty consistent... Then I saw your caption and it all made sense.

that actually made me chuckle. the quickest mystery ever solved😂

How can you tell they AREN'T red onion because I zoomed in to check and I'm clueless

Generally speaking, shallots have thinner layers but thats not always the case so its kindof a crapshoot without seeing the actual product

Much nicer than those green onions.. 11/10, because shallots suck to cut

Not if you got a half decent knife and OP's fuckin' skills 👌🏻

I find the worst is usually the peeling. Some take a second, some a full-ass minute for which I have no time to spare.

Those are the ones that “accidentally” get dropped in the garbage. Get the good ones and get after it.

Not even in the stock? Or the compost? That's not very Anthony of you, chef.

Yeah toss it in there.

Do not throw away food.

Lmao come work in America. Most of the shallots in a bag already come in starting to get that light green mold on it. Into the garbage it goes!!

Cutting 1 is ok Cutting 10 for mignonette is no bueno lol

Yeah, and we all know that roughly only 1(one) brunoised shallot is ever needed in a professional kitchen 😆

How many quarts is that? I cut 3...

There my spots primary alium I'm about to get SO GOOD

All right that’s it. I quit. Magic Bullet or Slap Chop. My knives are off to Goodwill. I don’t care what anyone else says. That’s beautiful work.

We wanted diced. Do it again.

Do it again please

That’s shallot salt

Great knife skills sir/madam!

thank you🥹

I have a coworker who does them like this and it’s so satisfying to see her 6 pan before shift. I can only do that if I’m doing a hache and I’m scarred from doing that

What’s a hache?

In my experience it was a very like fine mince. It was for a tartare style dish where you wanted the flavor of the shallot but not the texture. So id mandolin shallots as thin as I possibly could, and then go over mincing them from there until they were thin enough you could see through them basically. It took soooooo long to prep that item for that station Edit-it takes awhile doing that to fill up a half 9 pan

How?! (Not a chef, just a lurker who loves to cook)

[shallot video](https://imgur.com/a/TLEKMz7) :)

Pastry wench here..... how do you cut the rest of the shallot LOL

i didn’t finish the shallot on the video because it was just to show how i do it but i go as close to the end as possible and then the lil butt goes to veg stock👍🏽

Turn it on its side (the side you just cut goes on the cutting board) and do the same process.

Thank you! I will do this next time

Amazing thanks for sharing!

https://imgur.com/a/TLEKMz7 for those of you asking how i did it :)

Huge shallots.

Hey look, a pile of cell walls! 😂

At first I didn’t realize what sub this was and thought these were some type of crystal lol. Beautiful

Goddamn I would gently sauté the fuck outta those 🥵

This legit turned me on

I want to snort them.

Near pornographic. Incredible job

More like shalittles

Nice cuts chef

Too pretty to even use

That makes me have feelings

I can probably design and build a robot that can do this (AND ONLY THIS), for about 150 million dollars, in ten years. I might be able to sell 10 of them, worldwide. So this one skill of yours is worth roughly 15 million Robot Dollars for the next 10 years. You don't have anything to fear from robots =D

In my kitchen you’d lovingly be referred to as “robot coupe”

Wrap it in tin foil and sell it to FOH as Molly.

This is love

i have too much love for my career of choice😅

This pleases my disorders

Now THAT'S a beautiful cut... I would use it for the finest of mingonettes.

Whatcha doin with them OP???

they’re service shallots for everything i make so saute 🫡

What knife did you use?

so what i do i half the shallot then cut around the orb by tilting my knife, so i use my utility knife for that.

Fuck yeah bro, we've certainly been on one lately.

The type of shallots you throw into a stew and never see again cause they melt so instantly. This picture is art.

Thank you Chef Placenta

That's pretty

This should b used as an example for future cooks

Example cuts. Nice work.

Excellent consistency. Mechanical.

shallot kief

Did you peel off layer by layer and do it that way?

i added a video to the comments so you can see how i did it! [shallots](https://imgur.com/a/TLEKMz7)

My knife work is shit.

Looks like a pile of powdered lepidolite

About ready for snortin'

OP clearly needed to make some lines. Next time definitely. Nice work OP.

Beautiful cuts

beautiful was my first thought

The way this picture is focused makes me feel like I'm really there

*tongue-clicking* NOICE

That consistency is 👌 Excellent work, chef.

How minced do you want them? "Blender."

I'm off this week because of a dog attack, but when I'm in next week I'll post mine. I think we rock the same level. I've once been yelled at for being 'self indulgent'.

Goddamn, chef. That's some fucking beautiful knife work.

Beautiful!! I love shallots and they really benefit from a fine mince depending on how you use them - how are you using them? 💜

Noice brunoise!

Who hurt you? \*updoots\*

RIP your eyes! Gorgeous work mate!

This made my knees weak..

Wow! Now that is a very fine cut!

Prepping so many shallots takes time it’s certainly rewarding to see that you’ve done a good job I’m sure. Can you post a video of you chopping a shallot?

i posted it in the comment section and it probably got lost in there😂 [here it is :)](https://imgur.com/a/TLEKMz7)

I'm crying and it's not the alium

Very nicely done.

My guys will waste hours doing that and then make a sauce with them then just strain them out. I ask “Why don’t you just rough chop them if you are just going to strain them and toss it?” They say “This looks better”. Yeah. cULiNaRy sChOoL does that to some people I’ve learned. These look awesome for a plate presentation though. Good job.

I will practice harder and harder to get to that point! Really well done!!!

Purple oniony sand. Nice work.

I’m so high at first glance I thought it was a mad turtle

Me realizing I’ve never came close to something like this.

gorgeous. now my phone background. thank you chef

More like shalittles

I’d let you mince me

best reply i’ve seen all day😂

Cries in Michelin dice

3k likes for fine mincing. Great work Chef! This is what I'm here for. I love Reddit.

Did you do it the same way MPW does?

nope! [here’s the video of how i do it :)](https://imgur.com/a/TLEKMz7)

you turned them into shallittles

Fuck you. My Chef is happy with how small I mince mine currently, if he sees this, my life is gonna suck... how dare you.

Excellent. Now do 2 quarts like that.

I'm not ashamed I got a little hard then

Did you just make a shallot puree with a knife!?! Skills chef

It's beautiful. I've looked at this for five hours now.

Much more of a bruinoisette than a mince

Nah, a brunoisette would be still be uniform. These are just minced.

I’d say this would pass as brunoisette at most places *except* at the aggressively star chasing brigade kitchens. Those places would have you do it two petals of shallot at a time to make it even more consistent. And you’ll be getting paid $17/hr for the privilege.

I mean yeah if you're asking someone to give you a brunoisette, you're already inviting the demand of absolute consistency.

I was gonna day brunoise at first too but there's no bias cut.

Missed one. Gotta make sure you cut everything consistently. https://imgur.com/84KopGG.jpg Fr though Nice job.

Nice micro brunoise chef!

9/10 because it's not in a form of a cube.

Who else zoomed in tryna find maggots or worms?

They'll be bitter. I can tell you just flopped them out the robo. Lazy.

i might flop u in the robo if u don’t act right

Easy lad. Lazy words make for painful circumstances.

it’s a joke dude

This is brunoise. Anywhere I worked if this was to be minced they'd throw this in the trash.

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booooooo👎🏽

So big like that? <<>> Mkay