What are the chopping boards and knives in the dining room for?

I suggest you go to the chef school to learn before you go. ...

For example, the basic skills of changing knives and shredding potatoes must be consistent in length and thickness, almost 2mm thick. Furthermore, you can try to boneless a grass carp and replace it with fillets. How long does it take, and the thickness of the fillet must be the same ... by the way, my family runs a restaurant. These are the basic requirements for changing knives ... the restaurant emphasizes quality and speed. Sometimes speed is more important than quality. In short, a major is a major.