The Best Cooking Secrets Real Chefs Learn In Culinary School

Culinary school has been an aspiration of many that feel right at home in the kitchen, and shows like Chopped and Top Chef have brought some of the more advanced techniques of the culinary world into our living rooms. However, there are many remedial skills you need to master before you can move on to the intricate skills. Aside from innate talent, practice is really what separates the novice from the expert. From knife skills to deglazing a pan, so much more goes into cooking than which spice to choose. Before you quit your job and apply to the Sorbonne, check out the best cooking secrets real chefs learn in culinary school.

#CulinarySchool #Chefs #Cooking

Knife skills | 0:00
High-quality broth | 1:20
Recipes are just guides | 2:10
Deglaze every pan | 3:05
Toast your spices | 3:57
Salt, sugar, acid, fat | 4:51
Be prepared | 5:44
Match plate and food temperature | 6:25
Cooling food properly | 7:02
Fat is flavor | 7:55
Make food ahead | 8:35
Wasting food wastes money | 9:18

[MashedFood]

If you could go to culinary school, would you do it?

[styxocean]

I went to the Grandma Roberts School of Cooking. Basically, I grew up watching my grandmother cook and learned most of my skill from her.  I'm no Master Chef, but I'm a good cook.

[boodoggy]

I now teach culinary school. One thing we're not able to teach is how to handle the stress of a busy kitchen. I've seen students drop out from minimal stress in school. This is unfortunately why so many kitchen workers turn to drugs and alcohol.

[jeremyhoffman]

Culinary arts schools are great for beginners. They really get you on the right track to mastering the basics and give you all the tools you need to be a fantastic cook/chef. But nothing compares to the experience you gain growing up in a multi racial kitchen. My dad was middle eastern and my mom is Italian and the experience I learned growing up not only helped me excel in culinary arts school but showed me how I was wasting my time and money learning shit I already knew...

[sweetncool]

You should go to culinary school if you want to learn the foundations of cooking, how and why things are done. You get out of school what you put into it. When I was in culinary school, there were some people that just wanted the degree and didn't pay much attention in class (don't be the person). If you just want to cook then you don't need culinary school. You should definitely work in a real commercial kitchen while you're in school though

[Molo]

I have been working at a restaurant since I was 14 years ago, I started work at a professional restaurant in New York 7 years ago. A chef is all about the passion.

[robertpait]

You learn the basics, how to work the equipment and safety. After your 2 years it gets cooler but all the great chefs did their own thing. Thats why they are great.

[sumimuse]

Love how they feature Gordon Ramsay throughout this video! He is an awesome chef!

[KitchenDog]

This is all common knowledge that can be learned on the internet. Plus the one obvious misnomer: noone is a chef just because they go to culinary school. A chef is just the boss in the kitchen and any chef worth his weight will admit that 99.9% of everything valuable learned is through working, not in school.

[chefmigzalvarez]

YouTube is the best culinary school and it's for free

[lovingyourlifestyle]

This a great video, I have always chopped the my ingredients small when it comes to onions, bell peppers when sauteing. I like to cook and have my church family over. I have picked up great cooking tips.

[welder]

I'm definitely still learning!!!! Learning the difference between, Searing, Sauteed, Smoking, Carmelized, Deep Fried, Steaming, when to cook at Low temperature or Hot temperature? What Spices go with what Meats? I'm all ears..

[acbc]

I cook at home and ever since I’ve learned to follow recipes then food has tasted better

[georgewbushcenterforintell]

I find many culinary school grads want to be the chef right away .

[gregbowen]

Never throw out the onion skins and trimmings, garlic skins, meat scraps, carrot tops, celery ends and so forth... it’s all great for making stock. Even roast chicken bones ( as long as they haven’t been chewed on first make great broth. Also keep your fat offcuts and render them, except possibly lamb because it’s very strong. We keep jars of dripping, fat from roasts and braises, use them for the next roast... I grew up eating dripping on toast as a late evening snack. Spread like butter and and sprinkled with a little salt... heavenly. Fat is not bad for you... trans-fat that has been processed is. We need to educate that fat is flavour and better than carbohydrates. Any processed food has something inherently bad in it for

[lisagerman]

Attended CIA Hyde Park late 70s - 1st thing hammered into our heads/ego; no one graduates a 'chef'. Skills & techniques learned were to be considered as the launching point, not the culmination. Where, and how a student took culinary arts forward was up to the individual, not the attainment of the degree. Many aspects play into subsequent fame of the few that achieve industry recognition and international acclaim, not the least of which is true study and mastery re fundamentals and ability to transfer same in changing tastes & customer preferences.

[benjaminmelchor]

I really appreciate this its very informative also I've learned all of these, basic "
need to knows" in the field and not in culinary school

[kunu]

Worked in a kitchen cooking for 2 years, it’s a nice trade to learn and comes in handy but it’s not worth it as a career. Too much stress and the schedule fluctuates, you won’t have a happy life after a while

[s.peters]

I wish folks would understand there is a difference between cooking delicious food and being a chef.

[slofty]

Grated ginger can brighten up a dish as well, something that's pretty common in Japanese cuisine, but plenty applicable elsewhere. Use a small amount to taste as a little goes a long way-- stop short of being able to identify it individually in a dish.