Precision cuts involve meticulously trimming and shaping your hair to create a bespoke look that caters to your individual preferences. These techniques are employed to establish clean lines, well-defined layers, and personalized shapes that enhance the natural texture and volume of your hair.

Precision or classic cuts are used to add colour and structure to menu items. These cuts display the chef's skill and attention to detail. Precision cuts are used for a variety of vegetables such as celery, beetroot, carrots, turnips and courgettes/baby marrow.

1. Brunoise. To do a brunoise cut, the food must first be julienned then turned a quarter and diced again to create approximately 1/8-inch cubes. This cutting technique is ideal for carrots, onions, leeks, and celery, but can also be used with bell peppers and hard root vegetables like beets and turnips.

Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1⁄8 by 1⁄8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722.