Today's lesson was to cut carrots into 1/4 cups of brunoise, small dice, medium dice, large dice, fine julienne, julienne, and batonnet. It was actually quite a bit of fun and I found that I actually was not too bad at it. My favorite was the brunoise cut. I love it and if I had the time, would use it as a confetti to celebrate each meal. I actually found cutting uniformly to come pretty naturally to me, and much like most cooking, rather relaxing. I may never become a chef, but I will definitely become a better cook. I had to post samples of each of my cuts and describe options for the scrap.