Kitchen Like the Pros

The kitchen is where love is cooked and served to our family, friends and guests. Some of us wonder how we take that culinary love to another level. Have you ever wondered what the secrets of the pros- the Michelin Star chefs are in preparing their kitchens? 

The chef may not tell you but a big part of being able to make hundreds of plates is through having the discipline of having everything "put in place" or "mise en place" in French. Simple right? Not really. Cooking for 5 is not the same as cooking for 2,500 people. (BONUS: See this link on how Chef Wolfgang Puck prepares for the Oscars. )

We, the ever-hungry Pandas at Panda Prime looked into how the masters do it and here are some of the things we have learned. We have arranged these tips based on their general themes. 

A. On Equipment

1. Keep knives sharpened to have a safer and more efficient session at the chopping board. 

2. If you're going to use an oven, pre-heat it first thing. It saves time and keeps the cooking process more consistent.

3. Use a timer. This helps by removing the mental burden of when to remove a dish out of the heat so you can focus on making the whole meal better.

B. On Ingredients

1. If you really want food to taste good, invest on the freshest ingredients. Something as simple as having the right kind of salt can have a whole lot of difference on how your food tastes. Food in season also taste their best and given their abundant supply are also easier on the wallet.

2. Be familiar with your fresh herbs and spices. Having a basic understanding of what herbs and spices can do for your dish can elevate your cooking from plain everyday food to pseudo-professional. 

3. Another side benefit of taking the time of familiarizing with your herbs and spices is an improvement on your palate. You will benefit from the ability to understand and cook food from different cuisines if you understand which spices are preferred. Group spices by flavor to make things easier in the kitchen or group them by cuisine (Italian- oregano, basil, thyme) 

4. For quick meal fixes, always have some easy-to-cook carbohydrates like rice or pasta. 

5. Store your most used ingredients at eye-level so you can find them faster.

6. Use transparent containers to make it easier for you to identify items. Label everything.

7. If you really want to go extreme, arrange your spices alphabetically. This will allow you to put order in your "library" of ingredients. 

C. On Kitchen Fixtures

1. Utilize space effectively by investing in appropriate racks, drawers and shelves that suit your needs and cooking style. 

2. Use vertical space and organizers to maximize your kitchen space.

D. On Processes/ Techniques

1. If you want juicier steaks and fillets, allow your meat and fish to rest after cooking. This gives ample time for the meat to reabsorb its juices. 

2. Season often and season well. It's a habit of chefs to taste and season their dishes throughout the cooking process because the character of your food changes as it is cooked. It is good to adapt this iterative process so you can get as close to perfection with your cooked meal. 

3. It's a common joke about French cuisine that you add horrendous amounts of butter but trust us, but it does make a lot of difference.

4. Have a clean-as-you-go habit. Having a clean kitchen and leaving it clean is a benefit in itself. Not only does it save time but it also makes you feel better. 

5. Marinate. Prepare. Take the time. If treated like a work of art, the amount of thought and effort placed on a dish has immense impact on its flavor. Taking the time to marinate your key proteins for example can spell the difference from a scrumptious feast to a sad meal. Your preparation defines how great of a meal you will have.

6. People eat with their eyes. Making the extra effort on presentation elevates your meals to a whole new level.

7. Buy time with appetizers. If you have guests coming, it will be nice to have some appetizers set out so they can have a nibble and good conversation while you prepare the main courses. 

The research we did is still far off from actual hands-on experience in a professional kitchen but it is a start. Below are links to some other resources we found interesting that can help you manage a kitchen like a pro!

Link - 15 Things They Teach You In A Michelin Star Kitchen That Every Home Chef Should Know

Link - 8 Secret Things Professionals Chefs Do to Keep Their Pantry Organized

Link - The Brilliant (but Easy!) Spice Organizing Tip I Got from a Pro Chef

Link - Kitchen Language: Mise en Place

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