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Test Kitchen video tips: Breaking down a bell pepper

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At one of my first restaurant jobs after culinary school, my daily prep list often included ‘breaking down’ (i.e., cutting up) a case of bell peppers for my station. It was just one of dozens of items to prepare for the several dishes I was responsible for during my shift.

Most restaurant cooks prep their individual cooking stations where they put together the particular dishes they are assigned that shift. The cook has a limited amount of time to prepare each ingredient or component (sauces, dough, garnish, meat, etc.). Time is precious.

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I’ll never forget one of the experienced line cooks, Carlos, who worked next to me. Having worked in a number of restaurants over the years, he could break down a case of artichokes in minutes. Carlos took pity on me my first few weeks and showed me how to prep my station in the time I was given, and to find my rhythm in the hot, busy kitchen. Cutting up a bell pepper was the first trick Carlos ever showed me, and I still think of him every time I see one in the kitchen.

To learn how to break down a bell pepper easily and quickly, check out the video above.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

-- Noelle Carter
Twitter/noellecarter

Video: Myung Chun / Los Angeles Times

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