Countdown to Thanksgiving Day 3 – Garnishes



Cut a small slit in the tomato (or any round fruit) by poking the tip of the knife in on a slant until it is about half way in.  Then do it again, only go in on an opposite slant so that it makes a triangle. 





Then repeat this until you have gone all the way around the tomato or round fruit.  Then pull the two halfs apart and look at the nice garnish you have just made.

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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