#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.

"The secret is NOT overcooking your pasta. Making a cheese sauce is easy. Keeping your pasta nice and chewy al dente makes a huge difference in the final product, but it's not easy."

"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.