Friday, September 15...
One of the kitchens at 4:30 pm on Friday, after an afternoon on Japanese knife skills with smaller and smaller cuts. With Japanese cooking techniques the end form is most important and with French cooking techniques the precision is most important and, for example, a julienne is 1/8 x 1/8 x 2. For both, conformity of pieces is essential. The morning was spent on identifying, learning about, cooking some, and tasting numerous categories of standard and new vegetables. After four hours of this, we were like vegetables!

In the evening, went to Sushi Zen, 108W 44th Street, in the Broadway area and it was beautiful and the food superb.