Cooking Tips

I am often asked about what it takes to become a good chef.  Is it classes?  Do you need great recipes?  Is it good ingredients?

Well, yes to all of the above.  But that isn’t what makes a good chef or even cook.  I learned cooking from the best.  And that was from my grandmother.  Her method of cooking, I still employ today.  I took what she taught me and made a career out of it.  She taught how to use “dashes” of this.  “Dollops” of that.  “Pinches” and “dabs” and “smidgens”.  All great measuring units.  She also taught me a golden rule of cooking.  “How long do you cook it?”  The answer, “Til it’s done.”

She taught me to taste the food.  Not just eat it.   Not only do you use the best ingredient, but you taste the ingredient.  A good chef can taste a recipe and immediately tell you that you need a pinch of salt or pepper or lemon juice and the plate will immediately taste better.  A good cook will know what the plate will taste like without even having to taste it.  Because they know.

Good cooking is has just as much to do with memories as it does recipes.  When making soup, what was the best tasting soup you ever had?  What made it so good?  Do that.

If you are making macaroni and cheese, what was the best mac and cheese you ever had?  What made it like that?  Do that.

I constantly preach to my poor victims, oops, I mean sous chefs that in order to become good, you must learn what each individual ingredient in your dish tastes like.  Know what spices are. Know what herbs do.  Know what happens when you mix them.  For example, why does basil and pepper go together?  Because the taste is good!  Remember that.  Do that when you cook.

The other thing to remember is that mistakes are okay.  Some kitchen disasters turn out some of the best dishes.  And some are just learning experiences.  “Okay, I am not going to do that again.”  Do not fear the outcome and most of your dishes will be okay.  Do not be afraid to try new things.  just because you haven’t made something before, does not mean you can’t nor does it mean you will not succeed with that dish.

Bottom line, classes are great.  Best, freshest ingredients are a must.  But if you want to be a great cook, taste and memory are the keys.