Culinary School: Week 4 (of 12 weeks)
Last Week's Diary: Culinary School Makes Me Wonder Why I Refrigerate My Eggs
The difference between a chef and an amateur, according to my instructor in culinary school, are all in the small details: keeping your place clean, having good mise en place, washing all your vegetables correctly. All that good stuff. When you're racing around trying to finish a recipe before the end of class (or service), it's the small things that are compromised, but end up being so important.
A small detail I've been trying to work on is mastering my pan flip technique in order to save time and get things perfectly browned in the sauté pan. My instructor taught me this simple trick to perfect this kitchen essential.