I know it's not really "cooking" but it's certainly a way to showcase some nice early summer produce (and walk-in staples, of course) typically I don't have more than 5 minutes to put one of these together. both were cut with my tojiro shiroami itk 240. I dont recall using any petty/parer on either to be honest.
what do you guys do when you get a fruit plate in the middle of a busy service? I'd love to learn some tricks!