Embarking on a culinary journey can be both exciting and daunting. From mastering knife skills to understanding flavor profiles, cooking school imparts invaluable lessons. Here's a glimpse into the nine most significant learnings from my time in the kitchen classroom.
Set yourself up for success by prepping properly
Mise en place
- Have everything prepped, organized, and ready to go before you start cooking
- Read the recipe in full, measure out all the ingredients into prep bowls, and gather your tools, pots, and pans before you begin cooking
Fondue brown bits are the secret to making restaurant-quality sauces
Add sugar to balance out savory dishes
- Crumbly brown bits at the bottom of the pan are fond, called fond (French for base) and they are key to making super-flavorful sauces.
You don’t need expert knife skills if you know what tools to use
A mandoline makes the most consistent knife cuts in the least amount of time
- Y-shaped peelers make thin ribbons of vegetables, cheeses, and other delicate items
- Brine keeps proteins moist and tender
- Everything that gets brined ends up tasting better
- Wash dishes as you cook to avoid dirty dishes
- Sharp knives are less dangerous than dull ones
