Our distinguished team of chef contributors have quite a few years in the kitchen between them. We asked them for their best advice, hacks, tricks and tips, and this is what they had to say:
Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie:
“Always have a sharp pencil for writing your mise-en-place list. This is your map of the day and week, so get it as neatly and clearly written as possible from the outset and not only will your working day/week run much more smoothly, it will also be a lot more fun.”
Geoffrey Smeddle, Chef Proprietor at the Peat Inn:
“Break a complex task down into its component steps in your mind before starting. See it as a collection of small jobs rather than one big overwhelming job and it will appear much more manageable.”
Andre Garret, Exec Chef Corinthia Hotel:
“Be prepared. Get all your equipment and items needed to cook around you such as seasoning and tasting spoons to help you master your craft.”
Paul Ainsworth, Chef Patron, Paul Ainsworth At No 6 :
Make sure that the equipment that you use is the best you can find, such as good knives, pans etc, because they will make your life as a chef so much easier.
Stephen Terry, Chef Patron, The Hardwick:
“Give everything you do plenty of intelligent thought with regards to how you could make it easier. It’s not really a hack as such, more of an approach to making a difficult task or skill into a much simpler one. Don’t be embarrassed to ask a more experienced colleague or a senior member of the brigade for help, that’s what they are there for!”
Danny Parker, Head Chef, Jesmond Dene House:
“Keep your station clean and organised!”
Peter Neville, Chef Patron, The Pheasant:
“When you work in a tidy and organised manner, cooking becomes a process of simple preparations, that if all are done correctly create a complex and creative dish.”
Jamie May, Head Chef, Hand & Flowers:
“When cooking meat and fish, make sure it is taken out of the fridge 30 minutes prior to cooking so it can come up to room temperature.”
Adam Stokes, Chef Proprietor, Adam’s, and The Oyster Club:
“Use a whisk when frying mince for Bolognaise or Chilli as it will separate beautifully.”