The Best Cooking Secrets Real Chefs Learn In Culinary School

Going to culinary school is a dream for many. After watching a few episodes of Chopped or a season of Top Chef, you might feel inspired to quit your job and follow a new career path in the restaurant industry. Here are some things you might learn in your studies.

You might think that culinary school is all about learning to cook, but the very first thing you do is work on your knife skills. Cutting ingredients down to size is all about getting them to cook evenly. If you try to roast huge chunks of potatoes alongside tiny pieces of garlic, the latter will burn before the former cooks through. So, how do you cut oblong, tube-shaped carrots and weirdly-shaped onion layers into the same shape as a round potato? Practice.

Once you get the hang of it, you start to like making everything nice and even. If your vegetables are chopped haphazardly, they won't have a great presentation, and culinary instructors know that we eat with our eyes first. If it doesn't look appealing on the plate, they'll call you out for it. In addition to regular knife work like dicing, slicing, and mincing, you'll learn fancy knife cuts such as julienne, chiffonade, brunoise, and more.

Before too long, you'll realize that you can't do any of this without a sharp knife.

A dull knife is a dangerous knife. If it bounces off a carrot instead of cutting through it, it'll likely land in the tender flesh of your fingers instead. Luckily, learning how to sharpen a knife is another benefit of a culinary education.

Watch the video for more about the best cooking secrets real chefs learn in culinary school!

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Knife skills | 0:14
High-quality broth | 1:20
Recipes are just guides | 2:10
Deglaze every pan | 3:05
Toast your spices | 3:57
Salt, sugar, acid, fat | 4:51
Be prepared | 5:44
Match plate and food temperature | 6:25
Cooling food properly | 7:02
Fat is flavor | 7:55
Make food ahead | 8:35
Wasting food wastes money | 9:18

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