Growing up , many of us were taught the halcyon prescript : " Do unto others as you would have them do unto you . " Some were n’t , and those were the kids who steal your lunch money . Regardless , that ’s a fantastic creed to keep in mind … unless you ’re in a kitchen . Whether it ’s a restaurant kitchen or a kitchenette , there is a wholly unlike set of formula for people who cook professionally .
We talk to chef from across the country to obtain out their fortunate regulation – or mantras – for when they falsify . Whether you ’re a professional chef or an amateur one , we suppose you ’ll discover these guidelines helpful in your kitchen .
Organize like a boss
" The downright most important thing ismise en place , which means ' everything in place . ' Do n’t start ready until you have all of your ingredients put out , all of your equipment quick , and your timing down . Once you begin , you do n’t have to stop until it ’s prison term to serve ( and eat ) ! " –Hosea Rosenberg , Blackbelly Market(Boulder , CO )
Listen to your body
" food for thought should feed your craving and your body . Your physical structure should say , ' Fuck yeah ! ' and your lingua should say , " Why the fuck not ? ! " –Justin Cucci , Vital Root(Denver , CO )
Cook with intent
" Cooking need to be done with mindfulness . It ’s versed , honest , and authentic . You are giving someone something that they ’re putting in their body – there ’s an underlying raw intimacy going on there and you have to give it the proper tier of intention and respect . " –Daniel Asher , River and Woods(Boulder , CO )
Don’t just heat up the cheese
" Melt the cheeseflower whole ! " –Bobby Flay , Bobby ’s Burger Palace(Las Vegas , NV )
Take your time
" There is only one favorable linguistic rule to cooking and that is that not bad solid food involve time . Time is one of the most valuable assets in the kitchen , and it is vital to empathise its grandness to achieve success . In our tight - pace advanced humankind , the value of time is often lost , but it is important to ill-use back and think back the magic that time does to our nutrient . " –James Richards , Table 10(Las Vegas , NV )
Be a risk taker
" Take risks ! Recipes are great tools to find stirring and get the cooking startle , but do n’t be afraid to go off on your own and experimentation . Everybody has their own roof of the mouth , so teach yourself what unlike ingredients can do – like what helps you add salinity or pleasantness – and you ’ll have playfulness in the kitchen play around and making the formula your own . Not everything in cooking is a hard - and - fast rule , and that ’s what cause it fun . " –Todd Mitgang , Crave Fishbar(New York , NY )
Use fresh ingredients
" The quality of component is the most important component of cookery , so the golden rule is to always make certain to set about with the good and saucy component in your cabinet and fridge . " –Pasquale Cozzolino , Ribalta(Atlanta , GA )
Perform the cooking version of measure twice, cut once
" If you do n’t have time to do it rectify the first time , how are you go to have prison term to fix it ? " –Nick Swanson , Under the Sun Eatery & Pizzeria(Boulder , CO )
Show respect
" honor the raw mathematical product . There was a Fannie Merritt Farmer that grow the wheat berry and made sure it was watered . There was an animal that was raised and cared for , and then gave its life so we can make the food that we all eat . Respect the food . " –Garrett Pittler , City Winery(Nashville , TN )
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