“The best way to not cry while cutting an onion is to have someone else cut it,” said Daniel Leavy, culinary director and executive chef at Treasure Coast Food Bank in Fort Pierce, as he demonstrates knife skills to Alexina Costigan (front), Zachary Malaney and Bryce Green on Tuesday, March 19, 2019 during the second day of the Green Apron Culinary Boot Camp for Teens.