"So the next couple of nights, I kept watching him and noticing that he was just trying to take so many shortcuts at Gato [Flay's now-closed NYC eatery] to get the food out. And I said, 'I need you to slow down; that's not what we do here.' I'm a stickler for the fundamentals. A lot of times I will strip new cooks of their 'tricks' for getting food to the plate to make sure every step is taken to get it right, Flay recalled."
"Not skipping over steps when cooking may be one of the restaurateur's most significant laws; however, he also has other mandates that he swears by. Another trick that the culinary master suggests home chefs do is to make sure that your skillet is hot when it's on the stove. Flay believes that keeping a heated pan on helps cook foods all the way through, but will also give dishes a succulent crust before transferring them to a plate."
Bobby Flay emphasizes patience and adherence to fundamentals in the kitchen. He instructs new cooks through hands-on demonstration rather than verbal explanation. He observed a chef taking shortcuts to keep up with orders and intervened, insisting on slowing down and eliminating quick tricks to ensure each cooking step is completed properly. Flay requires a focus on technique and strips shortcut methods so cooks learn correct processes. He also mandates practical details such as using a properly heated skillet to promote thorough cooking and create a succulent crust, and varying oils within a meal to optimize flavor and function.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]