and just very thinly cut it and i'm just following that natural curve and then that way when you're slicing of all these uniform cuts obviously it's a little bit more uniform when you have an onion versus a shallot because there's a couple different layers oh go different directions and then we gets about half way you just flip it over and do the same exact thing and cut all the way the top and if you notice with my hands i have my fingers curled that way i'm using my knuckle as a guide i'm able to control my hands and control the knife better that way at no point of my reach in my above my fingers and my my thumb tucked behind my hand that way when i'm cutting really fast like i have enough control i can take my eyes off of it i won't recommend it but i do have that control where i had not going to be watching it the whole time just a little bit of a proper knife  to see you have this which is all out of all your and have a little stand that's discarded and then i'm going to turn it and just kind of follow that natural curve and just kind of roll it with my knife and then now you have a perfectly clean pop or very little remainder on her that's level and then you have all the seeds that are still on compacts versus you know cutting it quartering and they have all the seasons go everywhere and they're paying the cleanup so just a little trick that i usually show people so at this point i just want to little bit so the now i'm just going to make nice slices and so easy that was if you're doing like a critter create a plate have some dressing or anything like that just really simple versus quarter  slicing in taking a little bit on this way if you're doing like ice poppers for like omelets or anything else like that all you do is take the slices and turn it and then cut the same direction you have perfect uniform cuts the big important thing about doing that is they're all go cook at the same time soon not to have really big chunks versus smaller ones it's going to cook really quickly so it's all have everything uniform and you can finish the top of your salad with that as well so for the dressing other there's so many different ones at half time i don't write ingredients i'm doing classes for interactive i just let people go on explore the room pick different flavors and combine together and i have some general toppings and i do it but there is going to equal parts separate over time but every time you use it it just remakes it like get a little bit of color going on in there and i did shout versus red onions just cause they have a little bit of a sweeter note to it i enjoy that personally so it kind of balances with everything overall take this and use some nice toasted coconut to go with it and this holds for a while so you can make a bunch just leave in a container like this airtight container and i'll be good for a couple days so if you're someone who really likes coconut is a great thing to do so just something that's up on top and that's pretty much it for salad so if you guys are pictures please feel free to come up at the end of it i'll have the set out in my will down a little bit just from sitting in all the acid but as you see it's very simple and really cleanup for a second we'll start doing a little dessert component so i personally like really simple desserts with a lot of flavor so for me like story short cake doesn't get much easier than that you know a little bit of sugar strawberries and that's that so i add in basal just to kind of amplify the flavor and balance that out generally what i do when i'm cooking is very complimentary flavors so there's not like a lot of very bold flavors in it but everything's in play off each other and balance each other out but that no i wasn't sure i was going to try to give the market i know starry season is like right now it's starting i don't want to play that risk i have not having them last minute but i know they're very big in june pretty much is like the best time for strawberries but since it's like very early in the month i was unsure so i purchased them from myers say but they're michigan strawberries  so do some nice cuts with the us and i'm going up a little bit smaller but you can cut them at any where you want to do slices you can do quarters i like them small presentation aspect far so this was tear men's right next to sell these there's some of them that we recently got a couple months ago i believe but they're awesome products i'm not too familiar with a lot of the details on it but i do know it's from germans which is right down the street  yeah it's nice to because like i love the white ones that most restaurants have in everything but like they just stain so quickly so they have it nice like red pile from just doing strawberries so it's always fun so i'm going to pick so two ounces so when i do these recipes i think of like a cup measuring so eight ounces is a cup so it's basically just a quarter cup for john says that's how i mean i do recipes in my head so sometimes i don't think about it but everything is usually by the cop by volume so that here and there i have a little bit of orange blossom honey which is something that we have a few standings so it's going to have a nice  orange flavor with it it's one of my personal favorites so this is my sweetener and so the sugar so just a little bit of that take just a little bit of it and then i can show you how to segment an orange two to throw in there which is not on the recipe so basically when you're doing that you're in a cut top and bottom of it white that's left something i had to do for my competition we so we had a skill set in the competitions and it was completely time and all the skills were drawn at random but you have four skills you have to do one an hour and twenty minutes this was part of the pastry thing today so if you look at an orange you these nice white membranes kind of separate each of the segments so we're going to do is just cut right in between them and then what you do is you cut in the other side of the memory and push it over and then go right to the other side careful of any see that are in there and then you just kind of break it up a little bit with your hands otherwise you're going to end up with a chunk of the basal you might get all based on one bite  and it doesn't take too long so it's better than doing you know in the mixer i think so just a whisk in heavy cream and it sat out a little bit so might not go as quickly as usual usually if it's in place everything super cold is not going to take long at all i think i think it has a little bit better flavor you're not overwhelming at all you're not going to just add i mean metallic taste from it from the boulder or the with i just personally think it's better just to learn how to do it in show it's really not hard at all you can already see it's kind of like froth an operator after a couple  and so what you're looking for is a stiff peak where you can kind of lift it up and it's not going to fall right off the s so this is probably a soft peak rate they're almost medium peak seconds and still i'm going to go anywhere i have regular sugar i believe on your recipe it says powdered sugar i'm in a transition of stopping using power sugar just because there's a lot of corn starch in everything and if you look at very classic french cooking like there's no powdered sugar they never had it so everything's don't even leave sugar some just kind of in a transition of moving back to just that there's a bunch of other stuff in powdered sugar i mean i used to like it just because you don't have the green or taste to it but i guess i was just not something that french cooks easily do it as well you might just have the with this a little bit more than just perfect stiff peak but careful not to over mix too much because eventually hit like butter state you know have like margarine essentially or not margarine just  making very simple sauces they just make up in two seconds so one of the ones that i started doing is so i take like strawberry jelly or any flavor jelly and what i do is just send it down with a vinegar and just kind of break it up and it's something you can like literally just throw right on your ice cream if you want to this whole concept started when i was going to make chocolate sauce for a class and i was in the grocery store and i found this hershey's chocolate sprite it was like the consistency of like peanut butter i was like oh it's kind of fun and so i took that and send it down with a special vinegar i have like a coffee chocolate syrup and it literally w like two seconds instead of like sitting there with a corn syrup and they're reducing it or it takes like an hour and a half probably make a good chocolate syrup which i can easily teach but sometimes when it's you know the convenience part is how often do you really make chocolate syrup versus just buying like her she i'm just going for nice uniform pieces of the  take a little the are whipped cream now i try to get some really small pieces of basal just a kind of garnish around it and then just one nice big one so just a different take on story short versus having everything right no pile definitely nothing wrong with that but again i focus a lot on the presentation aspect i can just show you real quick difference between because i have enough of the ingredients  just to show you different aspects of plating you know it's different i have it so just that extra couple seconds of making that presentation with really nice really obvious addition makes you more excited by eating it so