The Most Useful Things I Learned in Culinary School — Tips from The Kitchn

December 4, 2018

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http://www.thekitchn.com/feedburnermain

It’s been seven years since I graduated from the French Culinary Institute in New York City. Since then I’ve worked in restaurant kitchens, test kitchens, and as a food writer and recipe developer — but these days I’m a much more relaxed cook.

For example, there are definitely culinary school “rules” I roll my eyes at now. (No, I don’t want to peel bell peppers and celery before I eat them, thankyouverymuch.)But there are still lots of things that were drilled into me in school — and later in restaurants — that I still swear by to this day, and use in my kitchen at home.

The time, money, and commitment of culinary school isn’t worth it for everyone, but there are certain culinary school tips and techniques that anyone can put into practice at home without spending a single day in (or dime on!) a white chef’s coat. Here are the most useful things I learned.

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