In the Spotlight: Chef Chris Day, author and Mercer's Corporate Chef is considered one of the country's foremost authorities on knives.

A 1988 graduate of The Culinary Institute Of America, Chef Chris' early years were spent as a pastry chef for well known New York and Chicago restaurants. He now divides his time on the lecture circuit and as a consultant for Mercer Cutlery.

Chef Chris travels nationwide teaching others how to select and use the right knife for the job at hand as well as how to maintain them. As the author of the book Knife Skills for Chefs (Prentice Hall), he shares his years of experience.

As a consultant for Mercer Cutlery, a knife manufacturing company known widely for supplying the majority of culinary schools in North America, Chef Chris' capacity has been to oversee and develop culinary tool kits the students will need. In addition, he has lent his expertise in developing Mercer's Millennia™ and Genesis™ cutlery lines.

Knife Skills for Chefs, endorsed by the American Culinary Federation contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. Complete with two accompanying posters and a companion video, this text is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career.

For more information on the book, go to: 

http://www.amazon.com