- Seamus Mullen’s Guide to Searing Food with a "Medieval Weapon"
- How to Get a Job in a Top Pastry Kitchen
- Daniel Boulud's 4 Tips for Making the Perfect Sauce
- Tadashi Ono's Best Fish Tips
- Wylie Dufresne Treasures Knives He's Lost and Employees He's Kept
- Andrew Carmellini’s Fresh Pasta Tips
- Alex Guarnaschelli's Talisman Offers Culinary Courage
- Marcus Samuelsson's Kitchen Essentials
- How to Make Schnitzel with a Hammer
- All-Star Plating Tips from Anita Lo
1. Splurge. Spend the money and you’ll get quality.
2. Treat your tools well; they’re not disposable. Look at that case, it’s covered in velvet! Take care of and take pride in the tools of your trade. Keep them sharp and clean.
3. Have multiple knives. In Japanese culture they have a knife for everything: for butchering meat, for butchering chicken, for cutting bones, for vegetable work. I think that makes a lot of sense. When I butcher chicken with a knife made for butchering chicken it’s very effective. That’s something that hasn’t bled into our domestic knife-making culture, which is why I lean toward using Japanese knives, because the maker’s have a deeper understanding and appreciation of a tool made for a specific job.