#chef-insights

#chef-insights

Richard Corrigan emphasizes the importance of family, stating, 'My wife and children are my greatest inspiration and my medical team has been my support system during tough times.'

By developing signature sauces that transform existing ingredients, chefs are creating new, craveable dishes without completely overhauling their inventory or kitchen operations.

I hate vegetables on the grill. It's a waste of food. It's a waste of time. They all get burnt and charred, and they taste like s***.

"The Chinese method of steaming fish is to steam a whole fish or filet over boiling water on a steamer. The steaming water needs to be boiling on high heat, to ensure maximum steam vapor."

Of course, everybody thinks fettuccine, but it should be a thin fettuccine and a little wider than most cuts you see that are commercially made.

"Beef tallow is not ideal for delicate dishes - think flaky white fish, light vegetable sautes... It can swallow the subtle sweetness of the fish."

Chef Iocchi emphasizes that to elevate the flavor of high-quality steaks, it’s best to use simple seasonings, notably rock salt, just before cooking.

"First of all, if you're not used to that flavor and want to experiment with lamb, it's better for you to start with leaner cuts because the flavor is in the fat."

Investing in a stainless steel sauce gun helps candy makers efficiently transfer sugar mixtures to molds, reducing waste and improving the overall candy-making process.

"Using a fork is a better way to prevent overmixing your dough, which could lead to tough biscuits."

"Fried chicken in India is often a celebration of spices and textures, often diverging from the typical American styles that dominate the market."

Chef Moore emphasizes, 'We know this is counterintuitive, but just because you add mushrooms, peas, carrots, and onions doesn't mean your chicken will be flavorful.'

Martínez emphasized the significance of stepping outside routine. "Most of the time, when I go to speak to my chefs, it's hard to get away from the chaos of the restaurant...let's go to Valencia, and try some of these restaurants we've been hearing about." This statement underscores his belief in the value of culinary exploration for inspiration and collaboration.

Fine noodles with simple marinara make a delightful pairing for steak due to the fresh tomato flavor's bright acidity, complementing the rich fattiness of steak cuts.

The USDA highlights that average U.S. beef consumption is about 67 pounds per person annually, while lamb consumption is only 0.7 pounds, primarily during holidays.