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Enhance your plated dishes with lemon and/or lime cuts. Chef Marcelo Marino, Le Cordon Bleu College of Culinary Arts, teaches the technique of creating lemon crowns and lime slices.
For lemon crowns, first grab your paring knife. Pick up the lemon and gently massage it. Take the paring knife and make a small incision. Cut 45 degree angles through the entire lemon and you will end up with a beautiful rose. It is great for garnish.
With the lime, make a very thin slice. Take the lime slice and cut a small incision to create an amazing presentation for your plate. It is that simple.
Visit http://www.chefs.edu for more techniques and cooking demonstrations. Join our Facebook community and find out about upcoming demos at local campuses