>>> PRODUCTION OF "BROAD & HIGH" IS PRESENTED BY -- >>> FROM THESE CONTRIBUTING SPONSORS AND VIEWERS LIKE YOU.

THANK YOU.

>>> THIS TIME ON BROAD & HIGH -- WE LEARN ABOUT ONE OF THE LARGEST PERFORMING ARTS ORGANIZATIONS IN COLUMBUS, BECOME PART OF A PUBLIC SCULPTURE.

AND, WE HEAD BACK INTO THE KITCHEN TO LEARN MORE ABOUT THE CULINARY ARTS.

THIS AND MORE RIGHT NOW ON BROAD & HIGH.

!

!musiC@!!!musiC@!

!

!musiC@!!!musiC@!

>>> WELCOME TO BROAD & HIGH.

I'M YOUR HOST KATE QUICKEL.

JAZZ ARTS GROUP OF COLUMBUS HAS A RICH HISTORY, 50 YEARS TO BE EXACT.

WHILE YOU MIGHT BE FAMILIAR WITH THE COLUMBUS JAZZ ORCHESTRA, YOU MAY NOT KNOW ABOUT THE ORGANIZATION'S FOCUS ON EDUCATION.

FOR MORE THAN A DECADE JAG HAS BEEN RECOGNIZING HIGH SCHOOL STUDENTS WITH AN AWARD NAMED AFTER COLUMBUS MUSICAL LEGEND HANK MARR.

IN OUR NEXT STORY, WE HEAR FROM TWO RECIPIENTS AND LEARN HOW MUSIC CONNECTS US ALL.

!

!musiC@!!!musiC@!

>> MY MISSION IN PLAYING MUSIC AND DELIVERING IT TO THE COLUMBUS COMMUNITY IS BIGGER THAN JUST COME SEE A CONCERT.

THERE ARE CONNECTIONS THAT BRING US TOGETHER IN TERMS OF OUR UNIQUE SIMILARITY IN HUMANITY.

HUMANITY, A PLACE WHERE IT CAN GROW AND COME TOGETHER.

YOU LEAVE AND YOU'RE CHANGED.

THERE IS SOMETHING THERE THAT HAPPENS.

50 YEARS MEANS YOU HAVE A LEAGUECY.

AND THAT ALSO MEANS THAT WORD, RESPONSIBILITY.

IT'S PLANTING SEEDS IN A GARDEN YOU NEVER GET TO SEE.

I FEEL WHAT WE DO EDUCATIONALLY IS EXACTLY THAT.

WHY DO WE DO IT?

DWHI WE DO EDUCATION?

IT'S FOR THOSE WHO DO NOT FEEL COMFORTABLE IN EVERY CLASS IN SCHOOL.

WE HAVE TO FILL THIS GAP WHERE PEOPLE SAY, NO MORE MUSIC.

WE CAN'T AFFORD IT.

TO ME THAT IS LIKE, NO MORE HEART BUT GO WITH HAPPINESS.

WHEN YOU TAKE MUSIC AWAY OR THEATER OR DRAMA OR ALL THE BEAUTIFUL ARTISTIC THING, NO MORE, YOU'RE ON YOUR OWN.

FIGURE IT OUT.

SO, WHEN WE HAVE ART, YOU CAN USE ART AS A DELIVERY SYSTEM FOR HOPE AND HEALING AND LOVE AND PASSION AND ALL THOSE THINGS.

>> I WAS VERY LUCKY TO BE AROUND WHEN HANK MARR WAS STILL HERE.

I WENT TO HIS HOUSE A FEW TIMES.

AND ALWAYS WANTED TO HAVE LESSONS WITH HIM, AND HE SAID, JUST COME OVER TO MY HOUSE AND I'LL TRY TO SHOW YOU WHAT I CAN.

AND HAVING THAT KIND OF MENTORSHIP, THE ORGANIC MENTORSHIP.

IT'S VERY INTERACTIVE.

YOU CAN LISTEN TO AS MANY RECORDS AS YOU WANT.

BUT UNLESS YOU GET REAL EXPERIENCE PERFORMING WITH ALL THE MUSICIANS, YOU KNOW, GETTING YOUR BUTT WHOOPED A LITTLE BIT ON THE BANDSTAND.

AND GAINING THAT KIND OF WISDOM AND KNOWLEDGE THAT IS SO ESSENTIAL TO THE LEGACY.

>> FOR JAZZ, IF WE CAN ENGAGE THESE PEOPLE WHEN THEY'RE YOUNG, WHICH IS OUR RESPONSIBILITY TO KEEP THE MUSIC GOING, THAT IS PART OF OUR MISSION, IS THE EDUCATION COMPONENT OF IT.

IF YOU HAVE A POWER OF MUSICAL EXPERIENCE WHEN YOU'RE YOUNGER, AND JUST SEEING A CONCERT -- BECAUSE THE DISTINCTION THAT IS REALLY IMPORTANT TO REMEMBER IS THAT WHAT WE SELL, IF YOU WANT TO CALL IT SELLING, WHAT WE SELL IS INVISIBLE, NOT TANGIBLE IN THE TRADITIONAL WAYS.

YOU CAN'T HOLD MUSIC IN YOUR HAND.

YOU CAN HOLD A CD OR A RECORD.

NOW IT'S VIRTUAL, SO YOU REALLY ARE NOT HOLDING ANYTHING.

WHAT WE'RE SELLING IS INVISIBLE.

WE SELL FEELING.

AND SO OUR IDEA IS THAT WHEN PEOPLE COME, THERE IS A PIECE OF HOPE, THERE IS A PIECE OF HEALING IN WHAT WE DO.

SO OUR GOAL IS -- AND THE LEGACY NOW 50 YEARS IS TO CONTINUE THAT, AND EVEN TAKE IT UP A NOTCH OR TWO OR THREE OR 1,000.

>> MUSIC IS SO MUCH A PART OF MY BEING.

IT HAS BECOME SO ENGRAINED INTO MY LIFE, INTO MY EVERY DAY LIFESTYLE AND INTO WHO I AM.

EVERY DAY, I'M LISTENING TO SOMETHING OR I'M PLAYING SOMETHING.

>> MY TIME WITH JAZZ ARTS GROUP HAD STARTED IN 2013 IN THE FALL.

GOING ON NINE QUICK YEARS, NINE EVENTFUL YEARS, NINE GREAT YEARS WITH THE ORGANIZATION.

STARTING IN THE YOUTH JAZZ WORKSHOP ENSEMBLE.

AFTER THAT, I WAS IN THE STUDIO ENSEMBLE AND FINALLY GETTING IN THE PINNACLE OF THE THE YOUTH PROGRAM, THE COLUMBUS YOUTH JAZZ ORCHESTRA.

AROUND 2018 OR SO, MY SENIOR YEAR IN HIGH SCHOOL, THEY ASKED KNOW DO A LITTLE TEACHING WITH THEM, WHICH IS REALLY A POSITIVE REPRESENTATION OF MY TIME WELL SPENT AT JAZZ ARTS GROUP AND WORKING UP AND BUILDING MY CONFIDENCE AND REFINING MY SKILLS TO GET TO THAT POINT TO BE ABLE TO TALK TO KIDS THE WAY THAT AT ONE POINT, MARK STONHAM, RON HAMILTON SPOKE TO ME.

>> ONE YOU'RE PLAYING MUSIC, IT'S SOMETHING THAT FORCES ONE TO MAKE NEGOTIATIONS AND COMPROMISES IN -- IF YOU'RE PLAYING AN ENSEMBLE, ESPECIALLY, KNOWING WHEN IT'S TIME FOR YOU TO SHINE OR STICK OUT, KNOWING WHEN IT'S TIME TO BE SUPPORTIVE.

WHEN TO BE BOLD.

WHEN TO BE MORE IN THE BACKGROUND.

AND UNDERSTANDING, YOU KNOW, THE ESSENTIAL NATURE OF TEAM WORK AND WORKING TOGETHER, IN A WAY THAT I THINK AS GREAT AS SPORTS ARE, YOU HAVE SOME OF THE SAME IDEALS IN SPORTS, BUT IN MUSIC, I DON'T NECESSARILY THINK IT'S IT'S ABOUT THE COMPETITIVE NATURE OF MUSIC.

IT'S MORE ABOUT THE COMMUNICATION.

LEARNING HOW TO COMMUNICATE IN A VERY RICH AND VARIED WAY, I THINK THERE IS CERTAINLY A LOT THAT CAN BE LEARNED FROM THAT.

>> EVERY PERSON IN THE COLUMBUS JAZZ ORCHESTRA IS A VIRTUOSO ON THE INSTRUMENT.

THE THING ABOUT PRACTICING AND REFINING AND SHAPING AND SCULPTING YOUR CRAFT, YOU HAVE TO HAVE CREDENTIALS ON STAGE.

IF YOU WANT AN AUDIENCE TO LEAVE, DON'T HAVE YOUR CREDENTIALS.

PEOPLE EXPECT SOMETHING FROM YOU.

THEY DON'T KNOW THE NUANCE HOW HOW GOT THERE.

BUT THEY KNOWS IT FEELS GOOD TO THEM.

WHEN TEAM SEE THE JAZZ ORCHESTRA, WHICH IS DRAWN FROM PEOPLE IN THIS COMMUNITY, THOSE SOME PEOPLE ARE THE ONES WHO ARE MAKING DYNAMIC THINGS HAPPEN IN THE THEATER EVERY TIME THEY PERFORM.

SOME OF THEM TEACH A LITTLE BIT.

THAT THEY ARE SOLELY MUSICIANS, THE NEXT TIME THEY FINISH WITH US, THEY GO TO A NIGHT CLUB OR A GO TO A CONCERT VENUE.

SO THEY DRIVE AN HOUR HERE OR HAVE A CONCERT THERE.

SO THEY MAKE THEIR LIVINGS SOLELY AS MUSICIANS.

WE HAVE A SYSTEM THROUGH THE COLUMBUS JAZZ ORCHESTRA HERE, AND THE JAZZ ARTS GROUP THAT PROVIDES A PLACE FOR MUSICIANS TO GROW BUT TO SHOWCASE THEIR TALENTS.

THAT'S ALL ANY ARTIST WANTS.

THEY JUST WANT A PLACE TO SHOWCASE AND MAKE PEOPLE FEEL GOOD, AND COLUMBUS PROVIDES THAT.

>> IT'S SO INTERESTING TO THINK ABOUT WHERE I MIGHT BE.

BUT I KNOW THAT THEY REALLY JUST PROVIDED SOME OPPORTUNITIES, NUMBER ONE A PLACE TO PLAY AND A PLACE TO MEET.

MEET OTHER MUSICIANS AT THAT AGE IN MIDDLE SCHOOL AND HIGH SCHOOL, AND ALSO AN OPPORTUNITY TO MEET PROFESSIONALS WHO DO IT BIG TIME, WHO DID IT PROFESSIONALLY, JUST TO BEHIND A THOSE FOLKS IS SPECIAL.

IT'S A CONFIDENCE BUILDER.

IT'S SOMETHING THAT WE'RE ABLE TO WITNESS WHAT THIS IS REALLY LIKE.

WE ARE ABLE TO GO HOME AND HAVE OUR OWN PERFORMANCES AND APPLY WHAT WE SAW AND ATTEMPT TO BE THAT.

THAT IS THE INCREDIBLE BENEFIT THAT CAME WITH MY ASSOCIATE WITH JAZZ ARTS GROUP.

IF WE HADN'T HAD THAT, IF WE WERE IN ANY OTHER CITY, IF JAZZ ART GROUP WASN'T IN COLUMBUS, I CAN'T SAY I'D BE THE MUSICIAN I AM.

>> TO SEE MORE ABOUT HOW JAZZ ARTS GROUP IS CELEBRATING 50 YEARS OF ADVANCING THE ART OF JAZZ, CHECK OUT JAG50.COM.

>>> NEXT, WE TAKE A TRIP TO THE FLORIDA KEYS TO SEE THE SCULPTURE THAT VIEWERS ARE INVITED TO STEP INSIDE AND BECOME A PART OF.

>> MY NAME IS JAMES EMERSON, I'M A MULTIPLE DISCIPLINARY ARTIST.

IN GENERAL, MY ART WORK IS LARGELY FOCUSED ON REPRESENTATION OF THE HUMAN CONDITION.

THIS SCULPTURE WAS EXECUTED -- THERE WAS A THEME OF THE PUBLIC SQUARE.

THERE'S VERY MUCH THAT.

THE INTERACTION OF ALL OF US, WHERE WE ALL MEET.

IT'S DESIGNED TO BE ENTERED INTO, AND IT'S SORT OF A PANORAMA.

I TRIED TO BUILD A PLACE WHERE PEOPLE CAN BRING WHAT'S INSIDE OF THEM INTO THE SCULPTURE AS WELL.

I HOPE PEOPLE GET THAT OUT OF IT.

THEY'RE PART OF IT.

ALL OF THOSE ARE REAL PEOPLE.

THEY ARE PORTRAITS DONE FROM LIFE.

THEY ARE ALL OF US.

THE TITLE IS "RED NUN."

CALLING IT "RED NUN" IS WHAT WE LEARNED COMING DOWN HERE.

IT'S A MARKER THAT HELPS BRING YOU HOME.

THE WALLS ARE ON THIS 46 DEGREE FLOAT.

BECAUSE OF THE SCIENCE OF OPTICS AND LINES, THE DRAWINGERS HAVE TO BE DISTORTED TO BE IN PROPER PERSPECTIVE FOR THE VIEWER.

SO IT'S AN INCREDIBLE TASK.

AND I'M GETTING AN OPPORTUNITY TO MAKE ALL THE ELEMENTS OF THE PIECE BETTER.

>> TO SEE MORE OF HIS WORK, CHECK OUT JAMESMIKHEL.COM.

>>> NEXT, WE HEAD BACK INTO THE KITCHEN WITH JOSHUA WICKHAM FROM COLUMBUS STATE.

THIS SEGMENT SHOWS MORE OF THE KNIFE SKILLS AND SAFETY TIPS THAT WE DIDN'T HAVE TIME TO SHOW YOU LAST TIME.

>>> THE FOCUS ON TODAY'S RECIPE IS REALLY IN THE KNIFE SKILLS.

RIGHT?

SO I BUILT THIS RECIPE VERY SPECIFICALLY TO HIGHLIGHT SOME SLICING, SOME CHOPPING, SOME DICING, SOME CHIFFONADE.

WE WILL WORK THROUGH ALL THAT.

>> THE REASON WE ARE FOCUSING ON KNIFE SKILLS, WE DID HAVE SOMEONE WHO WAS WATCHING A CASE, THEY COMMENTED ON THE INTERNET THAT MY KNIFE SKILLS WERE LACKING.

AND I'M HUMBLE.

I'M WILLING TO ACCEPT EDUCATION.

I'M WILLING TO LEARN HOW TO PROPERTY CHOP.

>> GOOD DEAL.

I LOOK AT MY KNIFE AS AN EXTENSION OF MY PERSON.

SO I'M REALLY EXCITED TO SHOW YOU FUNDAMENTALS AND A LITTLE FOUNDATION THAT WILL MAKE YOU A LITTLE MORE EFFICIENT AND SAFER.

>> GREAT.

>> PERFECT.

>> WHAT IS THE BEST WAY TO GET STARTED WITH ALL THE CHOPPING?

>> WE HAVE CUCUMBERS HERE, CUTTING THINGS THAT ARE ROUND ARE DANGEROUS.

CARROTS OR ANYTHING LIKE THAT.

THE OTHER THING IS WHEN THINGS ARE TOO LONG.

I TOOK THIS CUCUMBER.

AND SPLIT IT IN HALF.

AND I DON'T WANT WHATEVER I'M CUTTING TO BE LONGER THAN MY HAND.

WE WILL TALK ABOUT WHITE WHY IN A SECOND.

WE HAVE IT SHORTER THAN MY HAND AND WHERE IT'S NOT ROUND ANYMORE.

NOW WHEN WE GO TO SLICE THIS, IT'S NOT GOING TO ROLL.

>> OKAY, THAT'S SMART.

>> THAT ALLOWS -- NOTICE MY THUMB IS ON THE BACK.

AND THAT WILL ALLOWS ME TO KIND OF TIME AND VERY, YOU KNOW, INTENTIONALLY MOVE MY HANDS, MOVE MORE FINGERS BACKWARDS.

>> UNTIL THEY MEET.

>> EXACTLY.

SO I HAVE A NICE, CONSISTENT SLICING.

>> YOU MAKE IT LOOK SO EASY.

>> AND THIS TOOL HERE A BENCH SCRAPER.

INSTEAD OF USING THE KNIFE TO PICK ALL THIS UP.

OR TO -- >> IT'S A HORRIBLE HABIT.

>> AND DANGEROUS.

>> WE CAN USE THE BENCH SCRAPER AND NICE -- >> IT GOES.

>> RIGHT IN THERE.

SO DON'T CUT THINGS THAT ARE ROUND.

>> MAKE THEM FLAT.

>> AND TRY TO KEEP THEM SHORTER THAN THE LENGTH OF YOUR HAND.

>> I DIDN'T KNOW -- THAT IS FASCINATING.

>> THAT IS A GOOD WAY TO HELP KEEP US SAFE, AND ALSO, YOU -- >> YEAH, REALLY, CAN I TRY?

>> YEAH.

>> OKAY, I'M GOING ANGLE.

HOLDING MY KNIFE AND I'M GOING TO CUT IT.

IS THIS OKAY?

>> DON'T CUT BETWEEN YOUR FINGERS.

THAT IS A BAD HABIT.

WE WILL TALK ABOUT THAT TOO.

>> OKAY, THUMB, AND THEN JUST -- >> ALL THE WAY BACK.

>> AND JUST ROCK THE KNIFE?

>> YEAH, I GENERALLY CUT ON THE FORWARD MOTION.

SO -- >> OH, THAT IS A LITTLE EASIER.

>> RIGHT?

AND YOUR KNIFE SHOULD ACTUALLY BE TOUCHING YOUR KNUCKLES.

>> OH, WOW, THAT IS TOO CLOSE.

>> SO YOU'RE DOING GOOD.

>> MY KNUCKLES ARE AFRAID TO BE THAT CLOSE.

>> YOU PUT THE PADS ON YOUR FINGER, WHOEVER IT IS YOUR CUTTING AND ROLL THEM FORWARD, SO YOU HAVE A KNUCKLE ON THE MIDDLE FINGER, STICKS OUT THE MOST, AND IF YOUR KNIFE IS ALWAYS IN CONTACT WITH THAT FINGER, YOU CAN FEEL IT AND YOU KNOW -- YOU KNOW WHERE YOU ARE.

>> THAT'S TRUE.

>> AND IT'S KIND OF CREEPY, BUT YOUR EYES BECOME SECONDARY.

>> WHAT?

NO, I NEED PRIMARY EYES.

>> RIGHT?

AND YOU CAN JUST SLICE.

AND NOW YOU CAN MANAGE YOUR KITCHEN AND SLICE AND DICE.

>> IT MUST TAKE TIME.

I'M ALREADY SCARED.

>> IT DOES, NO, YOU'RE DOING GREAT.

>> OKAY.

>> PERFECT.

>> AND ONE LAST ONE.

OKAY.

>> AND HERE IS YOUR BENCH SCRAPER.

>> OKAY, MY BENCH SCRAPER TO GET THE BAUFL CUCUMBERS IN.

>> SO NEXT UP I WANT TO SHOW YOU HOW WE CUT A BELL PEPPER.

BELL PEPPERS ARE KIND OF EXPENSIVE.

ANY WHERE FROM A DOLLAR TO $1.50.

WE REALLY WANT TO USE ALL OF IT.

WE DON'T WANT TO THROW THE TOPS IN THE TRASH.

WE DON'T WANT THE BOTTOMS IN THE TRASH.

THIS IS WHAT I CALL A PERFECT PEPPER TECHNIQUE.

YOU CAN ACTUALLY -- I WILL CUT THESE -- >> DO I FOLLOW ALONG?

>> ABSOLUTELY.

>> WE WILL PUT THE PEPPER ON ITS SIDE.

>> OKAY.

>> AND WE'RE GOING TO CUT JUST ABOVE THE CROWN, STRAIGHT DOWN TO WHERE THE TOP COMES OFF.

>> PERFECT.

>> AND WE'RE GOING TO FLIP IT AROUND AND WE'RE GOING TO SLICE THE BOTTOMS OFF.

>> ALL RIGHT.

>> PERFECT.

>> BOTTOM.

>> AND WE'RE GOING TO SET IT UP THE SEEDS ARE.

WE ARE SEE WHERE ALL THE VEINS AND THE FILLING IS IN.

>> YEAH.

>> AND WE CAN VERY STRATEGICALLY CUT AROUND THAT, AND WE'RE GOING TO TAKE THE BEAUTIFUL LITTLE FILLETS OFF.

NICE.

>> THAT IS CLEVER.

GET ALL THAT.

>> PERFECT.

NOW WE HAVE -- >> YOU DON'T HAVE SEEDS EVERYWHERE.

WHEN I CUT A PEPPER THERE ARE SEEDS EVERYWHERE.

>> THIS NOW, WE CAN PUT IN OUR COMPOST AND WE HAVE A NICE PIECE OF PEPPER, FULL YIELD, AND WE CAN SLICE THESE UP.

>> I'M GOING TO OBSERVE.

>> THE SAME WAY WE DO THE CUCUMBERS.

NICE AND FLAT.

USE YOUR BACK, THE THUMB TO STABILIZE AND USE YOUR FINGERS TO FIND OF GUIDE.

>> THE SPEED WITH WHICH YOU SLICE IS IMPRESSIVE.

>> AND THEN, THIS WAY, AGAIN, YOU GET FULL YIELD.

WE HAVE ALL $1.39 WORTH OF PEPPER INTO OUR SALAD.

>> WONDERFUL.

I'M SLOW AND STEADY HERE.

>> SLOW AND SAFE.

JUST FINE.

ONCE THE PEPPERS ARE CUT UP, WE CAN THROW THEM IN THE MIX TOO.

NEXT UM, ONIONS.

ONIONS ARE ONE OF THE THINGS YOU SEE PEOPLE STRUGGLE WITH.

WATCHING SOMEONE CUT AN ONION THAT DOESN'T DO IT LIKE PROFESSIONALS, IT'S THE WORST.

I WILL SHOW YOU TWO TECHNIQUES.

I WILL SHOW YOU HOW TO DICE AN ONION, AND JULIEN AND FRENCH CUT.

FOR THE DICING, WE HAVE A WHOLE ONION.

FEELED IT.

IT'S A GOOD IDEA TO PEEL IT BEFORE YOU BRING IT TO THE BOARD.

THEY ARE EASIER TO PEEL WHEN THEY'RE WET.

JUST DO A TRICKLE OF WATER AND PEEL IT UNDER THAT, THE SKIN WILL COME OFF MUCH EASIER.

THE FIRST STEP IS TO TAKE THE TOP OFF.

TRY TO TAKE ENOUGH WHERE YOU GET A NICE CONSISTENT FACE BUT NOT SO MUCH THAT YOU ARE WASTING.

NEXT UP, WE SPLIT THE ONION IN HALF.

WHEN WE DICE AN ONION, YOU HAVE TO DEEP THE ROOT IN TACT.

WE QUOONT TO CONNECT IT.

THERE ARE TWO SCHOOLS OF THOUGHT IN THERE.

ARE PEOPLE THAT WILL SLICE IT HORIZONTALLY.

I DON'T DO THAT.

IT'S A GOOD WAY TO SLIP AND CUT YOURSELF.

SO THE WAY I DICE, WE'RE GOING TO GO FOR MEDIUM DICE, JUST SHY OF HALF AN INCH.

STARTING AN ANGLE, WE ARE CUTTING 7/8 THROUGH THE ONION, NOT CUTTING ALL THE WAY THROUGH, AND ALSO CUTTING AT AN ANGLE.

NOTICE I STARTED ON THIS SIZE AND AS I COME UP, YOU HIT THE CENTER OF ONION, SHOULD YOU BE 90 DEGREES ON THE BOARD, AND IT ALLOWS TO YOU GET A VERY CONSISTENT DICE.

>> SURE DOES.

>> LOOK AT THAT.

>> AND THEN THAT IS THE DICE.

>> BEAUTIFUL.

>> SO THE NEXT ONE WE'RE GOING TO DO IS FRENCH CUT OR JULIEN.

AND WITH THAT, WE DO NEED TO REMOVE THE ROOT TIP.

SAME PRINCIPLE WE ARE CUTTING THROUGH WITH THE ANGLE.

WE START AT AN ANGLE AND AS WE GET TO THE TOP, TO THE CENTER, WE SHOULD BE AT 90 DEGREES AND YOU CAN ACTUALLY ROLL THE ONION DOWN THIS TIME, AND THEN YOU REPEAT THAT UNTIL YOU GET TO THE TOP.

>> WOW.

>> AND WHAT THIS GIVES US IS REALLY NICE, CONSISTENT STRIPS OR WHAT WE WOULD CALL AN ONION JULIEN.

>> THAT SEENS LIKE SALAD ONIONS.

>> CORRECT, RIGHT.

>> AND THIS ALLOWS THE GUESTS TO PICK THE ONION OUT.

>> YEAH, YOU DON'T HAVE A LITTLE -- >> CAN I TRY IT?

>> YEAH, PLEASE.

>> I CUT OFF THE END.

>> YEAH, TAKE THE END OFF.

>> AND HOW ABOUT YOU DO THE JULIENNE.

>> AND I WILL CUT IT IN HALF.

AND BETWEEN MY FINGERS.

I SET THIS ASIDE.

I NEED TO TAKE OFF THE ROOT TIP.

>> PROBABLY GO A LITTLE DEEPER.

>> EXCELLENT.

>> AND NOW YOU'RE GOING TO TURN THE ONION.

>> PERFECT.

>> AND GUY AT AN ANGLE.

OH, BOY.

OH.

>> PUSH -- REALLY PUSH DOWN ON THAT ONION.

>> PUSH DOWN.

>> THERE YOU GO.

>> PERFECT.

TRY TO SLICE A LITTLE BIT MORE.

INSTEAD OF -- >> YEAH, I'M TRYING -- >> YOU SEE HOW MUCH LESS RESISTANCE I HAVE, WHEN THE LIFE IS MOVING?

>> YEAH.

>> THAT IS WHY SLICER BLADES SPIN.

>> WHEN I GET TO THE MIDDLE -- >> YOU SET IT DOWN AND TRY TO DO IT AGAIN.

>> IT WILL GET A LITTLE UNSTABLE AS YOU TRY TO APPROACH THAT.

AS LONG AS YOU'RE READY FOR IT, YOU CAN JUST -- >> IT REALLY IS EASIER TO DO IT THE RIGHT WAY.

>> IT IS.

AND SAFER.

MUCH SAFER.

>> THAT WAS SATISFYING.

>> GOOD, YOU DID A GREAT JOB.

>> THANK YOU.

PERFECT.

NOW, LET'S GO TO -- LET'S DO HERBS.

THE NEXT STEP.

LET'S GET A CHIFFONADE.

LET'S GET THE BASIL.

OFF THE STEM.

IT'S A CUT WE CAN USE FOR LEAVES, SALAD LEAVES, LEL TIS, BASIL.

WE WILL TAKE THE BIGGEST LEAP YOU HAVE, AND FIND THE LITTLE GUYS AND TACK THEM UP.

>> THIS IS WHERE YOU MAKE A LITTLE CIGAR?

>> YEP.

WE STACK THE LITTLE GUYS ON THE BIG ONE.

>> I FEEL LIKE I SEE INA GARTEN DO THIS ALL THE TIME.

>> ABSOLUTELY.

AND WE WILL ROLL IT UP -- >> THE BIGGEST ONE?

>> THE BIGGEST ONE SHOULD -- >> WHICH WAY DO I ROLL?

>> WHENEVER WAY, THE TRICK IS TO ROLL IT.

SEAM SIDE DOWN.

WE'RE GOING TO GRAB YOUR KNIFE SEAT BELT SAME TECHNIQUE.

THUMB IN THE BACK, FINGERS FORWARD.

ROLL OVER ON THE KNUCKLES, MAKE CONTACT WITH THE BLADE AND SLICING, SLICING IS IMPORTANT HERE.

>> DOES IT GO IN IN.

>> YEAH, IT GOES IN.

AND NEXT UP, PARSLEY.

THE PARSLEY WE WILL ALSO PICK OFF THE STEMS.

SO ONCE THE HERBS ARE ALL PICKED, WE WILL KIND OF MASH THEM INTO A LITTLE PILE.

>> SMUSH THEM UP.

>> WE ARE RIGHT BACK TO WHERE WE WERE.

WITH EVERY OTHER TECHNIQUE.

THUMB IN THE BACK, FINGERS FORWARD, ROLLING THE KNUCKLES AND HERE,ER WITH JUST GOING TO TAKE REALLY SHORT SLICING STROKES AND WE WANT THEM REALLY FINE, RIGHT?

SHOULD YOU BE AN EIGHTH OF AN INCH, AT THE VERY POST.

1/16 IF YOU CAN.

>> I CAN'T.

>> NO WORRIES.

>> THE GOAL IS TO COME ACROSS HERE.

>> IT'S LIKE FRESH CUT GRASS.

YOUR A MAGICIAN.

>> AND NOW WE CAN COME ACROSS.

GENERALLY, WHEN PEOPLE CUT THEMSELF, IT'S BECAUSE THEY ARE NOT CUTTING WITH INTENTION.

IF WE HAVE AN IDEA WHAT IS SUPPOSED TO COME OFF THE END OF THE KNIFE, WE ARE LESS LIKELY TO CUT OURSELVES.

WITH PARSLEY, IT'S HARD.

I LIKE TO HAVE MY NONCHOPPING HAND ON TOP OF MY KNIFE.

IT'S MAKING SURE I KEEP INDEPENDENT OUT OF THE WAY.

IT'S A LITTLE MORE COMFORTABLE THAN HAVING IT BEHIND YOUR BACK AND HELPS STABILIZE AND WE'RE GOING TO COME ACROSS THE SAME OPPOSITE OF THE WAY WE JUST SLICED.

AND YOU CAN GO BACK AND FORTH.

SO THEN I LET MY KNIFE PIVOT ON ONE POINT UP FRONT.

AND THEN I CAN KIND OF JUST GO BACK AND FORTH.

>> WHAT TERM IS THIS CHOPPING?

>> THIS IS ACTUALLY -- THIS IS CHOPPING.

>> THIS IS STRAIGHT UP CHOPPING.

>> YEAH, THIS IS STRAIGHT UP CHOPPING.

IT'S DIFFERENT THAN THE SLICING AND DICING AND CHIFFONADE, RIGHT?

>> THAT'S OUR SHOW.

REMEMBER YOU CAN FIND ALL OF OUR STORIES ONLINE AT WOSU.ORG, AS WELL AS ON OUR YOUTUBE CHANNEL.

FOR ALL OF US HERE AT WOSU, I'M KATE QUICKEL.

THANKS FOR WATCHING.

!

!musiC@!!!musiC@!

!

!musiC@!!!musiC@!

!

!musiC@!!!musiC@!

!

!musiC@!!!musiC@!

>> PRONCHTS DUCTION OF "BROAD & HIGH" IS PROVIDED BY --