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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
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  • Unveiling the Origins and Authentic Recipe of Pav Bhaji: A Journey through India’s Culinary Tapestry

    Unveiling the Origins and Authentic Recipe of Pav Bhaji: A Journey through India’s Culinary Tapestry

  • Smoked Oysters with Jalapeño and Cilantro Butter

    Smoked Oysters with Jalapeño and Cilantro Butter

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

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

  • Shakshuka with Spicy Tomato Sauce, Feta Cheese, and Fresh Herbs

    Shakshuka with Spicy Tomato Sauce, Feta Cheese, and Fresh Herbs

  • Chefs Shouldn’t Play with Burnout.

    Chefs Shouldn’t Play with Burnout.

  • Decadent Fusion: Sugar-Free Coconut Almond Chocolate Pudding

    Decadent Fusion: Sugar-Free Coconut Almond Chocolate Pudding

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

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

  • Black Garlic Crusted Tuna Tataki with Ponzu Sauce and Pickled Ginger

    Black Garlic Crusted Tuna Tataki with Ponzu Sauce and Pickled Ginger

  • Father’s Day Smoked Pork Ribs with Sweet and Spicy Rub

    Father’s Day Smoked Pork Ribs with Sweet and Spicy Rub

  • Smoky BBQ Pork Belly Burnt End Tostadas with Avocado Crema and Pickled Summer Peppers

    Smoky BBQ Pork Belly Burnt End Tostadas with Avocado Crema and Pickled Summer Peppers

  • Steamed Lime Chili Snapper with Thai Herb Salad

    Steamed Lime Chili Snapper with Thai Herb Salad

  • Sinigang sa Kamias (Bilimbi Sinigan)

    Sinigang sa Kamias (Bilimbi Sinigan)

Did You Know?

Ingredient Pairings

Apricots pair well with almonds, as the nutty flavor complements the sweetness of apricots. This combination is commonly seen in desserts like tarts and cakes, as well as in savory dishes like salads and chicken dishes.

Food Facts

The largest food item on Earth is the blue whale. These majestic creatures consume up to 4 tons of tiny shrimp-like animals called krill every day.

Cooking Tips

When sautéing ingredients, make sure the pan is hot before adding the oil or butter. This helps to prevent sticking and promotes even cooking.

Ingredient Spotlight

Pomegranate is a vibrant fruit with a sweet and tart flavor. It is filled with juicy arils (seeds) that add a burst of freshness to dishes. Pomegranate can be used in salads, desserts, sauces, and as a garnish.

Foraging Facts

Foraging is not limited to land-based resources; freshwater and coastal areas offer a bounty of edible treasures. Look for wild edibles like watercress, samphire, or wild rice in wetland areas or along the shores of rivers, lakes, or oceans.

Baking Hacks

If you need room temperature eggs for baking but only have cold ones, you can quickly bring them to room temperature by placing them in a bowl of warm water for a few minutes.

Culinary Terms

Mise en place is a French term that translates to 'putting in place.' It refers to the practice of preparing and organizing all ingredients and tools before starting the cooking process. This helps streamline cooking and ensures everything is readily accessible.

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