TECHNIQUE KNOWLEDGE

Chiffonade

Chiffonade cuts flat herbs or leafy vegetables into thin ribbons for garnish, salads, soups, pasta, and quick cooking.

Why It Works

Stacking and rolling leaves creates a compact shape that can be sliced consistently. A sharp blade limits bruising and oxidation.

Method

1. Wash and dry leaves thoroughly.
2. Remove tough stems where appropriate.
3. Stack a manageable number of leaves.
4. Roll loosely into a cylinder.
5. Slice across the roll with clean drawing strokes.

Good Cues

Ribbons are distinct, green, and lightly cut rather than crushed into a wet mass.

Common Mistakes

• Using wet leaves that slip.
• Rolling too tightly and bruising delicate herbs.
• Using repeated dull chopping motions.
• Cutting too far ahead when freshness matters.

Professional Kitchen Application

Useful for basil, mint, spinach, leafy greens, and elegant garnish where fast uniformity matters.

Related Techniques

Slicing, julienne, mincing, knife grip and claw technique, and mise en place.