[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row admin_label=”Intro + Post Nav” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||30px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Intro” _builder_version=”4.24.3″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
As a chef, I\u2019m frequently asked by non-chefs what makes restaurant food taste different, and how to achieve those same results at home.<\/p>\n
I think part of the enjoyment of a restaurant meal is simply the show, the service, and the fact that you didn\u2019t cook it yourself. But there are a few fundamental things that restaurant chefs<\/a> do that most folks at home aren\u2019t doing.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.dineplan.com\/blog\/wp-content\/uploads\/2024\/04\/Blog-Post-Banner-4.png” alt=”How to cook like a chef at home” title_text=”How to cook like a chef at home” show_bottom_space=”off” _builder_version=”4.24.3″ _module_preset=”default” enable_caption_text=”on” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”1. \tPrep ahead” module_id=”trends-gildas” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.24.3″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n I really can\u2019t stress enough how important this is. Chefs design their workload so that as much as physically possible is done long before service<\/a>. Anyone who has watched a fair amount of cooking shows will know about \u201cmise\u201d, short for \u201cmise-en-place\u201d; the preparation that chefs \u201cput-in-place\u201d to make their lives better later. <\/p>\n This, I believe, is the downfall of most ambitious home-cooked meals. So often I\u2019ve been to a dinner party where the host is running around last-minute preparing something that could (and should) have been prepped hours, or even the day before.<\/p>\n Break down recipes or dishes into smaller parts. Think about how long each task will take and which can be done early without spoiling. Think slow-cooked meats, salad dressings premade in jars, veggies washed, trimmed and lined up on a tray ready to go into a pan. This prevents forgetting to add essential ingredients (such as the baking powder in your cake) and keeps the chaos at bay. Which brings me to the second fundamental difference.<\/p>\n1. Prep ahead<\/h3>\n
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