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10 Things I’ve Learned About Cooking in Professional Kitchens
Chef Articles  /  December 28, 2025
by Scott Stokes

10 Things I’ve Learned About Cooking in Professional Kitchens

Recent Posts

  • 10 Things I’ve Learned About Cooking in Professional Kitchens
  • Penn Cove Mussels in White Wine with Evergreen Herbs
  • Clam, Fennel, and Saffron Coastal Stew
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  • Dungeness Crab and Roasted Sweet Corn Winter Stew
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  • Crispy Panko and Hazelnut Crusted Halibut in Seafood Veloute with Fine Herbs

    Crispy Panko and Hazelnut Crusted Halibut in Seafood Veloute with Fine Herbs

  • Honey Sriracha Bacon-Wrapped Pork Tenderloin Bites

    Honey Sriracha Bacon-Wrapped Pork Tenderloin Bites

  • Strawberry Kiwi Lemonade with Ripe Strawberries, Tropical Kiwi, and Zesty Lemon

    Strawberry Kiwi Lemonade with Ripe Strawberries, Tropical Kiwi, and Zesty Lemon

  • Pecan Pie Buttermilk Pancakes with Maple Syrup

    Pecan Pie Buttermilk Pancakes with Maple Syrup

  • Coconut Flour Banana Bread with Toasted Coconut Flakes and Honey Butter Spread

    Coconut Flour Banana Bread with Toasted Coconut Flakes and Honey Butter Spread

  • Decadent Fusion: Sugar-Free Coconut Almond Chocolate Pudding

    Decadent Fusion: Sugar-Free Coconut Almond Chocolate Pudding

  • Decadent Fusion: Sugar-Free Coconut Almond Chocolate Pudding

    Decadent Fusion: Sugar-Free Coconut Almond Chocolate Pudding

  • Spicy Bombay Lamb Curry with Fragrant Basmati Rice

    Spicy Bombay Lamb Curry with Fragrant Basmati Rice

  • Father’s Day Bourbon Pecan Pie: A Sweet Ending to the Celebration

    Father’s Day Bourbon Pecan Pie: A Sweet Ending to the Celebration

  • Crispy Panko and Hazelnut Crusted Halibut in Seafood Veloute with Fine Herbs

    Crispy Panko and Hazelnut Crusted Halibut in Seafood Veloute with Fine Herbs

  • Unveiling the Flavors of Pasembur: A Spicy Malaysian Salad with a Peanut Infusion

    Unveiling the Flavors of Pasembur: A Spicy Malaysian Salad with a Peanut Infusion

  • Roasted Carrot and Ginger Soup with Ajo Blanco and Sesame Seeds

    Roasted Carrot and Ginger Soup with Ajo Blanco and Sesame Seeds

Did You Know?

Ingredient Pairings

Walnuts and blue cheese create a delightful contrast of flavors and textures. The buttery and nutty taste of walnuts complements the sharp and tangy flavor of blue cheese, resulting in a delicious combination used in salads and cheese platters.

Food Facts

Watermelons are 92% water, making them an excellent choice for staying hydrated during hot summer months.

Cooking Tips

For a juicier burger, make a small indentation in the center of the patty before cooking. This helps the burger retain its shape and prevents it from puffing up in the middle.

Ingredient Spotlight

Chia seeds are tiny seeds that are packed with nutrients, including fiber, protein, and omega-3 fatty acids. They have a mild, nutty flavor and a gelatinous texture when soaked in liquid. Chia seeds can be added to smoothies, oatmeal, baked goods, or used as a thickening agent.

Foraging Facts

When foraging wild edibles, avoid over-harvesting from a single area to ensure the sustainability of the plants and maintain healthy ecosystems. Take only what you need and leave enough for the plants to continue thriving.

Baking Hacks

For even browning of bread or cakes, place the baking pan in the center of the oven. This ensures balanced heat distribution and prevents uneven browning.

Culinary Terms

Tempering is the process of slowly raising the temperature of one ingredient, usually eggs or chocolate, by gradually adding a hot liquid. This prevents the ingredient from curdling or seizing.

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