Well, maybe we should ask Vera Mindy Chokalingam, Mark Sinclair and Caryn Elaine Johnson, otherwise known as Mindy Kaling, Vin Diesel or Whoopi Goldberg. Or The Rain, The New Yardbirds and The Quarry Men, otherwise known as Oasis, Led Zeppelin and The Beatles. When the idea of JULIENNE BRUNO first started to form, it was of utmost importance that we’d be named something that gives a nod to our roots in gastronomy and cuisine.
We were never going to underestimate the power of a name, as we know it’s often the first impression you make on a person. We wanted it to stem from the centre of the home, and the heart of our brand, the kitchen. We wanted to honour meticulous technique, and the attention to detail that we hold dear in everything we do. And we wanted to pay homage to cutting, mixing, baking, cooking and eating, focusing not just on the end result, but also on the process it took to get there.
And so, it seemed simple…
The JULIENNE cut: a traditional chefs knife technique that requires one to square off the ingredient, then uniformly cut it into thin matchsticks.
The BRUNOISE cut: The brunoise is the finest dice and is derived from the julienne. Gather the julienned strips together, then dice into even cubes.
Put them together and you get: JULIENNE BRUNO.
Our name embodies the passion for great food we hold dear, and we always want to live up to it. After all, Confucius said, ‘the beginning of wisdom is the ability to call things by their right names.’ And we want to take that wisdom to the next level by living up to it.
