4."That being said, a lot of times inexperienced cooks won’t let their pan get hot enough. Obviously, you need to know how your particular pans work on your particular stovetop, but so many dishes are ruined from the start because people just light a stove, wait five seconds, and toss their ingredients in. You will never get a good sear when your ingredients are basically boiling in their own moisture."
12.Learn how to sear, pan-roast, and rest your meats. Buy authentic berbere. Under-seasoned is as bad as over-seasoned. Learn how to properly use the most common knives. Now imagine that is all one rule."
14."Keep it simple. I see so many young chefs coming into the kitchen fresh out of the classroom going hell for leather to make some strange gels, jellies — dehydrated this and that. Yes, it can taste great, but just chill out. Show me if you can make a proper jus, properly cook a joint of meat, and know how to bring the best out of a simple, humble vegetable.'"