Pro Chef Tips: Three Things to Know

Here are a few things I think you need to know to become a better cook. Notice that these pointers don't include the size of your kitchen or the quality of your appliances ...

[jonimaricruz]

I’ve been a line cook, the first time I was on the job I was amazed at how tiny the galley seemed. I wondered how you could even move around in such a place, then I realized the beauty of the layout, its efficiency. Everything, well, nearly every thing, was in arms reach it was perfect for what needed to be done. When you were really busy and getting slammed it was like you were dancing on a tiny stage.

[sternits]

Would love to see more of the pro-chef tips that we can adapt at home.

[robkarpinski]

I would say that timing and efficiency are two things that always amaze me about pro chefs as well as the fact that they cook thousands of hours more than home cooks and under tremendous pressure that we home cooks just can't replicate in the home environment I try to be as organized as I can but that idea of having utensils in water is one I will use in the future as always I learn a lot from one of my favorite American chefs I love the channel. Thanks so much!

[Don]

I like how Rick was too humble to say creativity. Home cooks often repeat tried and true recipes, and hand them down. The greatest chefs are constantly innovating. Rick is one of them.

[misterturkturkle]

Been in food industry for 20 years now. We always get new people scared of the equipment. "Isnt that sharp/hot/dangerous?" Yes. Yes it is. But if you respect the equipment and tools, use them wisely and safely, and keep them clean and maintained... you can perform sorcery and alchemy and turn plain food into delicious meals.

[theguyshow]

Great points Chef. If I may add, Chefs have taken the time to build our palates. Which goes hand in hand with seasoning.

[matthewoles]

Well said chef! That container looks just like the one that came with my set of All-Clad utensils! I now use a slightly bigger one for all the stuff I have, but I use that one for my compost!

[chefkevincrittendon]

A Cook knows how, but a good Chef knows why! A good Cook can make good food and dishes, and Chef can in most cases get desired results even when they may not have the normally correct ingredients!

[MedinaMcKee]

I would also add that home cooks know recipies. Pro Chefs know techniques.

[cmcull]

Thank you for sharing. I'm a home cook and learned so much. 😌

[blonk]

Rick, you forgot to gives those tongs a good double click!

[deniseharney]

Water in the utensil pot…I never thought of that so thank you!

[sylviasilva]

I’m no pro but I absolutely love you. Your cooking has helped me out soo much. Thank you

[elbob]

I am not a professional chef. But...by watching videos by Rick and other chefs who I enjoy, I have upped my cooking game immensely. I practice mise en place. I have learned how to season, and have expanded on that to meet my own style. And I truly enjoy creating good and interesting food for my family and friends. Plus, I also weld. Let me tell you, welding burns hurt far more than cooking burns. So no problem there.

[MichaelKloepfer]

When I was still a chef that was probably the one thing I really had going for me is that is very good at timing and multitasking. The multitasking included truly understanding how long everything needed to cook and how I could space that out

[tombrewton]

Well said, Rick - and thanks. Took me far too long to learn what you just so simply stated. You are someone from whom I ALWAYS learn a thing or two - much appreciated!

[VicOrlando]

Well said!!! I'm always making my prep area, utensils and spices all around the stove all setup. ❤️

[TheFilletingfish]

Rick. You’re a fantastic teacher. Maybe a good video world be how to organize the prep table for well prepping. Showing where knife should be on board. Having prep bowl close. Where board should be on table, Putting all scraps in on place…

[cathyk]

Ha, my husband always jokes with me "you're in the weeds" and "mise en place, mise en place". He was working for a catering company when I met him. My efficiency needs improvement, so thank you for the tips!

[MichaelKloepfer]

On another video I was thinking about asking you about your utensils and I think that's an awesome idea I never really thought about of course and most of my restaurants I had backup on cleaning utensils and cooking equipment