Mise en Place | Knife Skills

By: John Draz and Christopher Koetke
Copyright: 2013
Subject: Culinary Arts
Grade Level: 9-14
The Mise en Place | Knife Skills DVD, part of the G-W Culinary DVD series, focuses on the preparation that ensures successful cooking and service. This DVD reinforces methods taught in The Culinary Professional and its companion materials, but makes a great supplement for any foods or culinary text. This DVD includes the following segments:
  • Using a Recipe | Mise en Place
  • Using a Steel
  • Using a Whetstone
  • Cutting with the Chef Knife: Slices and Rondelles
  • Preparing Stick and Dice Cuts
  • Preparing Vegetable Tournés
Products & Prices College & Career
ProductsPagesISBNRetail PriceOrder Quantity
arrow image
DVD
978-1-61960-076-8
20 min.978-1-61960-076-8$66.64*
*Qualified schools may be eligible for a 25% discount.
Please select a cart item or enter a item quantity above.

Table of Contents
DVD
1. Using a Recipe | Mise en Place
2. Using a Steel
3. Using a Whetstone
4. Cutting with the Chef Knife: Slices and Rondelles
5. Preparing Stick and Dice Cuts
6. Preparing Vegetable Tournes
Look Inside
The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.
DVD
Sample Video
About the Authors (Sample Video 16.5 MB)
Sample Video
Mise en Place | Knife Skills (Sample Video 7.75 MB)
About the Author(s)

John Draz - received his associate's degree from The Culinary Institute of America in Hyde Park, New York in 1981 and was the recipient of the Edward T. Hanley Scholarship. During his nearly 30 years in the field, Chef Draz has worked at numerous restaurants including The Ritz-Carlton Chicago, The Winnetka Grill, The Ninety-Fifth, and Café Provencale. In 1983, Chef Draz was featured in the PBS television series Great Chefs of Chicago.

Chef Draz was a founding faculty member of the Kendall College School of Culinary Arts in Evanston, Illinois. While serving on the faculty, he taught a wide variety of subjects related to professional cookery. Chef Draz served as chair of the culinary department from 1988 to 1991, supervising all aspects of instruction and college foodservice. He has earned certifications from the American Culinary Federation including Certified Executive Chef and Certified Culinary Educator.

In addition, Chef Draz has experienced entrepreneurship as chef/owner of a 300-seat fine-dining restaurant. He has extensive consulting experience lending his talents to numerous independent restaurants, as well as organizations such as McDonald's Corporation, Groen Corporation, Quaker Oats, and the National Dairy Board. Chef Draz currently serves as Executive Research Chef for Ed Miniat, Inc., a manufacturer of cooked meat products. In this position, he develops products and menu items for the frozen food industry and national restaurant chains.

WATCH Techniques for Teaching Knife Skills Webinar with Chef John Draz

Christopher Koetke - started working in the culinary arts in 1982 and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360-degree, comprehensive view of food and beverage. He devoted 20 years of his professional life to culinary education as chef instructor, dean, and vice president of the school of culinary arts at Kendall College. He was also vice president of culinary arts for Laureate International Universities where he oversaw 48 culinary programs in 12 countries. He is currently the chair of the Feed the Planet Committee of Worldchefs. Before his career in culinary education began, he worked in some of the finest restaurants and patisseries in the United States, France, and Switzerland.


Koetke has a MBA from Dominican University, a BA in French literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and Worldchefs Educator Award. He hosted his own national TV cooking show for almost five years, is a frequent presenter at national and international food events, and has written for several prominent newspapers and foodservice publications. Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or.