What do you think are the five most important kitchen techniques a chef must learn?
Nobuo Fukuda
Nobuo Fukuda - Photo source: Visit Phoenix
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Knife skills-including knife sharpening.
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Sous vide technique.
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Keeping kitchen equipment, tools, and practices sanitary.
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Proper temperature control when handling all meat, fish, and vegetables.
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How to select and procure quality ingredients.
Christopher Gross
Christopher Gross - Photo source: Phoenix New Times
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It's imperative for a chef to develop an extremely well-tuned palette.
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Get in the habit of tasting at every stage of the cooking process.
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A chef also has to be an expert with kitchen tools, knowledgeable about
products and absolutely strict about maintaining the highest level of hygiene.
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In addition, a chef is something of a role model in the kitchen and must keep
the atmosphere professional.
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And last, a successful chef will have the imagination and courage to explore,
experiment and introduce new culinary feats to the world with complete
confidence.
Kevin Binkley
Kevin Binkley - Photo source: Pen & Fork
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Working clean. You have to be impeccably clean all the time.
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Seasoning. How to use salt and acid (lemon juice, vinegar, etc.) to balance
your food.
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Mis en place. How to be organized and have everything in its place.
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Emulsification. How to make unlike products (for example oil and water) become
one.
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Precision. You must be precise and not compromise.
Chris Curtiss
Chris Curtiss - Photo source: The Mercury News
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How to work clean in the kitchen. Cleaning as you go, learning proper food
safety and sanitation.
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Good knife skills (You don't want to cut yourself every time you are in the
kitchen).
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How to follow a recipe. (This will lead to confidence working with different
ingredients and being able to improvise).
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Sense of urgency. (Set time guidelines for yourself to improve your speed).
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Most importantly, have fun and love what you are doing while in the kitchen!
Eddie Matney
Eddie Matney - Photo source: Greater Phoenix In Business Magazine
The
techniques I recommend are these:
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Become a great businessman. I know that this is not a kitchen technique, but
you need to be a businessman first.
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Knife skills. You need to be able to break down proteins.
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Cleanliness.
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How to season your proteins well without over-salting.
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Finally, a great chef needs to have a "sixth sense" in his kitchen.
You need to know what's happening without seeing it. Eyes in the back of your
head.
Wade Moises
Wade Moises - Photo source: Eater NY
This
is a tough one and I've changed my answer a number of times but:
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Tasting, seasoning, balance.
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Hand and knife skills.
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Cleaning and sanitation.
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Focus and attention to detail.
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Heat control.
Vincent Guerithault
Vincent Guerithault - Photo source: Flickr
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Baking.
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Knowing how to bone and trim meat.
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The proper way to cook fish.
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Knowing how to make vinaigrette.
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Knowing mise en place and being clean.
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Being able to work under a lot of pressure.
Michael O'Dowd
Michael O'Dowd - Photo source: Phoenix New Times
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Speed and organization.
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Ability to make the right decisions.
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24-hour coaching on the tiles and off.
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Being a great motivator while being a creative trendsetter.
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Acute culinary business savvy.
By The Arizona Republic