Our Chef in Your Ear experts have a host of skills between them, but one thing they’re especially great at is giving advice.
It’s taken years of mentorship, experience and training for them to learn these important lessons, but you can apply them immediately.
1. Experiment. Fail. Repeat.
“The thing about cooking is that the more you try, the more you experiment, the more you fail, the better off you’re going to be,” says Toronto-based restaurateur Craig Harding. If there’s something new you want to make, hop online, look in a book or turn on your favourite cooking show and just try it. “I still don’t know how to make everything, and if I have an idea, if I see something I like or if I taste something I enjoy and I don’t know how to make it, I always go try and figure out how to do it,” he says. “And it may fail, but then I try again.”
2. Cook from the heart.
“The best cooking advice I ever got was from a chef of mine,” says Top Chef season one runner-up Rob Rossi. “He told me that if I would always cook the dishes like I would for my family, they would always come out really well. And I think that you have to know who you’re cooking for, and appreciate them, and you’ll love the food you’re trying to make them.”
Cory Vitiello, the owner of three successful restaurants, agrees. His mentor, Scaramouche’s Keith Froggett, once told him to stop cooking what other people wanted and figure out what he loved most. “Put all your emphasis into that, and if you’re truly cooking the food that you love and you’re not worried about cooking for anybody else’s palate, that’s going to come through in your food.”
3. Taste test at every step.
“One of the things that I had done with all of the cooks [on Chef In Your Ear] is that I get them to try what they’re making every step of the way,” says Craig Harding. “Taste it when you’ve started the cooking so then you know where it is after.” If you only have the time or inclination to learn one cooking skill, focus on seasoning. “Forget about knife skills and all that,” says Harding. “Even if they can’t cut something perfectly, whatever, as long as it tastes good.”
4. Learn the basics of flavour pairing.
“If it grows together, it goes together,” says seasoned chef and business owner Devin Connell. Items that grow together in the summer – like basil and tomatoes – pair well. Same goes for winter produce like squashes, root veggies and onions, all of which are complementary. “Think about your flavours in a seasonal way, because that will never fail you,” she says.
What’s the best cooking advice you’ve ever gotten? Tell us in the comments below, or tweet us @FoodNetworkCA.