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Trainee chefs practice cutting skills by slicing vegetables on their colleagues' backs
Trainee chefs practised their cutting skills by slicing vegetables on their brave colleagues' backs.
The culinary students demonstrated their chopping skills using the bodies of their classmates at the Huzhen Technical School in Hebei, China, on October 26.
Nerve-wracking footage shows the cooks lined up with their partners bending forward. They then delicately and precisely slice potatoes into fine julienne strips on their partner's back.
This exercise helps trainees learn to chop quickly and accurately without looking directly at the cutting board. It builds muscle memory and ensures that chefs can efficiently work in high-pressure kitchen environments.
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