Butchers are on the front lines of kitchen trauma, of course, surrounded by six–inch meat cleavers, spinning slicers, and churning meat grinders. “Almost all of the old–time butchers I know have lost a piece of their finger,” reports Dario Cecchini, a world–renowned butcher based in Panzano in Chianti, a suburb of Florence, Italy. Cecchini has been wielding a knife for more than 37 years and considers himself lucky: “It’s actually quite a heroic thing that I’ve gotten as far as I have while still having all ten fingers.”
Trained chef and Gourmet Live staffer Kelly Senyei shares gory slips and sensible tips from the front lines of food. Read horror stories from inside restaurant kitchens then turn to the pros for tips on how to slice and dice without losing a digit.
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