One of the first things I ever learned to do in the kitchen was to peel an apple. I always peeled my apples the same way - with a paring knife (and not very safely, I might add) for a long time. It wasn't until I started working in restaurants that I learned a better way to peel apples quickly - and more efficiently - which really helped me out when I had to prepare large quantities for desserts. Follow these simple steps and you'll never grunt when you have to peel an apple again:

• Get your Swiss peeler ready. If you don't have one, I urge you to consider buying one. They are not very expensive and a huge life saver in the kitchen.
• Peel around the bottom of the apple as close as you can get to the core.
• Turn your apple around and peel around the top the same way
• Holding the apple upright, peel vertically, from top to bottom, turning as you go until there is no peel left

Once you get the hang of it, you'll be able to peel apples - and anything else -  like a pro! Photography by Irene Fong