I would like to learn how to do a tourne cut.
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
Ah yes, turned vegetables, I remember learning this in culinary school. I spent hours (and hours) turning vegetables on my free time. Of course, I rarely do it now, which is why this is something that we will likely not cover in level 1 of the culinary school.
Yes down the road - that's the great thing about cooking, there is so much to learn that it is never ending! We are just trying to get through more basic techniques before tackling the more advanced ones. For example, we are trying to teach people how to cook vegetables properly (and more of them) before teaching them how to cut them into fancy (although very cool) shapes. Hope this helps!