Susan Feniger shows how to chop like a Top Chef -

Chop like a Top Chef

Many top chefs will tell you the starting point for learning to cook is perfecting your cutting techniques. We've all seen how the pros can chop an onion or slice a zucchini in a micro-second.

America Now host Leeza Gibbons got a private lesson from Master Chef Susan Feniger on her secrets to slicing and dicing… and she says the rule of thumb is safety first, speed second.

It is a chef's secret that you must have at least one great knife. The one great knife is called a French knife. And when looking for a knife, Sue looks for the steel to go all the way to the end.

"Now whenever I'm cutting anything round like a melon, I want to cut off an end, so I have a flat surface to work on," explains Sue. "Even an orange, if I want to peel it, I cut off the ends. If you were doing grapefruits or melons or anything at home, for example, I just follow right down the line. So instead of cutting it into wedges and then having to peel it, I just cut it down."

"If I were going to cut a lot, I'd cut it in half so it has a flat side. And then again, I'd do the same thing. Fingertips bent under, my thumbs under, and then in a rocking motion, and keep your fingertips bent under," says Sue.

From Susan Feniger's kitchen to your kitchen, those are the secrets of how to chop like a top chef!

Copyright 2012 America Now. All rights reserved.

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