Ever wonder how chefs segment citrus so beautifully? Known as suprêming, it’s all about knife skills. “There’s a method for taking the skin off – not peeling it, but cutting the skin away,” explained executive chef Brenda Kieffer. “You cut each end off, and then you take your knife and cut the pith and the rind.” Finally, cut along the membranes to remove the segments. Et voilà: suprêmed citrus.