5 Pro Cooking Tips from Michelin Star Chefs
Here are some of the secret cooking tips from the world's top Michelin star chefs.
Cooking an incredible meal that will knock the socks off of your family and friends (and you!) doesn’t have to be difficult. In fact, keeping in mind a few easy tips from the world’s top chefs will make it a breeze. We’ve gathered advice from the world’s top Michelin star chefs that any home cook can easily incorporate into their kitchen. These five world-renowned chefs come from all over the world, and have proven to be the best of the best at wowing even the most discerning taste buds. Ready to cook like the stars?
1.) When in doubt, herb it out. (Elena Arzak, Spain)
Basque country chef Elena Arzak is formally recognized as one of the best female chefs in the world, and has been whipping up mind-blowing dishes at Arzak, her family run three Michelin star restaurant in San Sebastian for years. Arzak shares her love for fresh parsley as a staple in Basque cooking. She says, “if I am not using parsley, I am not cooking well.” Finishing a plate off with fresh herbs livens up any dish, whether it’s parsley or any other fresh herb of your choosing.
2.) Olive oil is your best friend in the kitchen. Don’t be shy with it. (Brad Farmerie, USA)
If you don’t believe us, take it from Michelin star chef Brad Farmerie. Owner of PUBLIC restaurant in NYC, he’s no stranger to the wonders of olive oil. Olive oil isn’t just for dressings, he says. Oh no. Fry with it for a more complex flavor, drizzle it on top of a finished dish before serving, or heck, throw it on top of your cocktail. Chocolate ice cream topped with a drizzle of olive oil? Yes please. It adds a richness and depth of flavor to truly any dish. Just make sure your EVOO is the best of the best (which is easy, just use La Española!).
3.) Ditch the water for stock. (Daniel Boulud, France)
With 14 restaurants around the world, Michelin star French chef Daniel Boulud praises the almighty power of stock. In his cookbook Daniel: My French Cuisine he accredits stock to “the flavor foundation of French cuisine”. That’s right...not butter! (Although butter helps). Making rice? Instead of cooking it in flavorless water, swap it out for the stock of your choosing. Making a sauce? Ditch the water as a thinning agent, use stock. Whether it’s chicken stock, vegetable stock, beef stock, fishstock...the choice is yours. Just remember to stock up!
4.) Room temp meat can’t be beat. (Gordon Ramsay, UK)
You’ve probably heard celebrity chef Gordon Ramsay’s name before. Scottish born top chef and TV personality has mastered how to cook the the world’s juiciest steak, the most tender chicken breast and the most succulent fall-off-the-bone ribs. His advice? Simple. Let your meat reach room temperature before throwing it on the fire. That means take it out of the fridge about 20 minutes before cooking. Meat that’s cooked at room temperature cooks to an even perfection. And as he told Bon Appetit, to cook the perfect steak, season and oil the steak and throw that room-temp beauty on a piping hot pan for 2 minutes on each side. There shouldn’t be oil on the pan, just on the steak - and there should be some serious sizzle.
5.) Cook with the seasons. And put your heart into it. (Nadia Santini, Italy)
Nadia Santini was Italy’s first female chef to win three Michelin Star. Her food at family run Michelin restaurant Del Pescarore is rooted in tradition, the local land and most importantly, love...and it’s easy to taste it! She told Italy Magazine, “Seasons change and what the earth gives us is extremely important”. Her advice is to always cook what’s in seasons and whatever is local. Don’t let food “made by technology” take the place of earth’s gift to us. And always, always cook with your heart. Food is family, food is togetherness and food is love.
What is your master tip of advice in the kitchen for other home cooks?