Latest / Chef's PSA Podcast / Culinary Mastery: Top 3 Technical Skills Every Chef Needs Ep. 54

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Culinary Mastery: Top 3 Technical Skills Every Chef Needs Ep. 54 · Chef's PSA Podcast

• 0:00
  Hello Chefs, This is Chef's PSA Podcast.
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  I'm your host, Andre Natera. On today's episode, we're going
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  to talk about technical skills that you need in the kitchen.
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  Stay tuned. OK, let's get into it.
• 0:21
  I'll give you a short update. I am currently working on the
• 0:25
  translation of all the culinary. Books that I've written so
• 0:29
  Leadership, Fundamentals, Kitchen, Art of War, Bad Sue,
• 0:33
  Good Chef, How Not To Be The Biggest Idiot in the Kitchen,
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  and Line Cook Survival Manual. I've already completed three of
• 0:41
  them in the translation process. I'm just having a couple of
• 0:44
  friends read them. They're going to go into
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  Spanish. I'm hoping that I will have all
• 0:48
  the books done within a week or two.
• 0:50
  Max. They will be available.
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  I'll announce it on Chef's PSA as soon as.
• 0:54
  They are ready to go. And then after that, by request,
• 0:56
  I will be translating them into Italian Italiano.
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  So for those of you that are asking for the book in Spanish,
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  very close. Almost done actually.
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  Like I said, three of them are already done, it's just a matter
• 1:09
  of getting them out and published.
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  So thank you all for requesting that ask and ye shall receive.
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  So that's your gift Moving forward.
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  I want to get right into skills, so I did a chef's PS:.
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  A the other day. Where I talked about if I needed
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  to make a super soldier, a culinary super soldier, what
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  three skills would I ask from them?
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  And I said Brunois, cook, fish and learn how to braise.
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  Those would be my top three skills that every cook should
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  learn. But then I put up a post a
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  couple of days ago about taking action in your career and the
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  only way to get better at cooking is to actually cook.
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  And I don't know, I did some. Images about, you know, a very
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  depressed chef saying, oh man, now I got to, I got to cook to
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  get good at cooking. You know, I'm being a little bit
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  sarcastic here, but a lot of people always ask me, how do I
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  get better at this or how do I get better at that?
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  And there's no magic answer. The only way you get better at
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  something is by doing it, period.
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  There's no shortcut to success, unfortunately.
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  If it was that easy, everyone would do it.
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  If you want to get proficient at a certain skill in the kitchen,
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  no exception. You have to practice that skill
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  repeatedly. So then the question is, how do
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  I get better at something in the kitchen?
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  Like I said, the easy answer is do it a lot of times, but you
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  can't just take that approach and say I want to get better.
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  So I'm just going to do everything.
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  I think you need to be sniper specific on what it is that
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  you're trying to accomplish. Now.
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  I don't know you particularly, I don't know what your particular
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  goals are in the kitchen. I don't know what your
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  particular improvements are that you need to become a better cook
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  and chef. So the advice I'm going to give
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  right now is very general and I think this is going to apply to
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  most chefs in most situations. Obviously if you have a pizza
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  restaurant, maybe what I say might not apply to you, or if
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  you have a BBQ restaurant or you work on the walk station, maybe
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  this might not apply. However, for 90% of the jobs out
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  there, this will definitely apply to you.
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  When I set the three skills that I think people could improve on,
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  I want to start there, like if I had to create a super soldier
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  and so that is. You know, a lot of people are
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  saying no, teach them organization and time
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  management. I'm not talking about that right
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  now. I am talking specifically about
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  the technical skills, the relationship that a chef has
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  between themselves, the product, and getting it out on the table
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  through cooking. So knives, saute, pans, fire,
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  whatever the case may be, that's the relationship I'm talking
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  about. I'm not talking about
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  organization or writing the schedule or any of that other
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  shit. I'm specifically talking about
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  culinary skills. So let me expand on why I think
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  those three skills would teach you the most.
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  Let's start with cooking fish. When it comes to cooking fish, I
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  think the most amount of temperature control is needed on
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  a pan. So I'm just assuming that you
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  are cooking fish in a pan. You can't be too hot, You can't
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  be too cold. The pan has to have a certain
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  temperature. You got to know when to put the
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  fish in. You got to know when to turn the
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  fish. You got to know when to not mess
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  with the fish because it's going to get stuck.
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  Do you oil the fish? Or do you oil the pan?
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  Do you put the fish skin side down and get it crispy?
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  Do you put a press on top so you could make sure it stays flat if
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  there is skin so it gets crisp? Do you cook it halfway and never
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  turn it? Do you turn it?
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  A lot of chefs will sear their fish only on one side and then
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  just kind of flash it in the salamander or an oven really
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  quick just to get it to where it needs to be.
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  But understanding how to cook fish is a critical skill for a
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  chef because. You know, I'm going to use
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  salmon as an example. Like, you want your salmon meat
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  and rare, you don't want it well done.
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  You don't want it raw. But there's a certain sweet spot
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  when you're cooking fish that it's like the perfect texture.
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  It's moist, it's juicy, and it doesn't require much effort for
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  the knife and fork to break apart.
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  The more you cook the fish, the drier it becomes usually.
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  And that's not all fish, because some fish are the exception.
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  The more you cook them. Sometimes they get moist.
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  Point being is that fish is so delicate.
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  If you learn how to cook fish really well, you'll start to
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  pick up a certain level of finesse that will transfer into
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  all the other things that are a little bit more forgiving, like
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  meat and poultry. You could fuck up a chicken, you
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  could overcook it a little bit. It's okay.
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  You're going to cook it to 165 degrees and to kill any
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  salmonella or something like that, assuming that you're doing
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  that. But you might not want to do
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  that with fish. You also might have a cake
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  tester or a fish skewer that you skewer the fish that you start
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  to learn. Where to place the doneness?
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  Maybe it's on your lip, like a lot of chefs used to put the
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  skewer on their lip to test temperatures, or they put it at
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  a sensitive part on their wrist or their hand.
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  Or sometimes you just learn from touch.
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  Or like I used to say, they use the chef force the intuition to
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  tell when the fish is done. Skill #2 would be braising, and
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  the reason I think braising is such an important skill that
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  cooks and chefs can develop, especially early on in their
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  career, is that you're. It's a multilayered skill, so
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  typically in braising there's a Browning process.
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  A lot of times there's the addition of vegetables, and then
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  it's a combination cooking method, so it's dry heat and
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  moist heat at the same time. And so you're learning
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  everything from how to get color that you know, the Myard
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  reaction, get that sear, get that golden, that GB D on the
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  meat or whatever it is that you're braising.
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  You're also learning almost how to make a sauce because a lot of
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  times that braising liquid turns into.
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  The sauce that's going to accompany the meat that you are
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  cooking. There's also an element of
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  understanding doneness. You know if you're braising A
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  veal Shank, for example, you can't just rush through it.
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  You got to cook it a certain amount of time.
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  Are you braising octopus? It's going to be different than
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  it if you're if you're braising an asobuco, or if you're doing a
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  quick brace with some seafood or a chicken.
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  All of that matters. So understanding that everything
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  has a. A certain doneness, time and
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  temperature. And so the amount of time that
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  you have to build flavor changes.
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  So if you're going to brace something that's going to be
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  done in 30 minutes, you need to be able to extract the most
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  amount of flavor in the shortest period of time versus something
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  that you're maybe braising for three or four hours.
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  Then you have a little bit more time to develop that flavor.
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  In addition to learning how to develop flavor, there's that
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  sauce work that you're going to learn how to do.
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  Because, again, braising is very similar to making sauces and
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  stocks, at least in the classical repertoire of French
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  cuisine. There's a lot of there's a lot
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  of crossover between a braise and a stalker, a sauce.
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  So that's why I think learning how to braise is going to bring
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  out so many more skills in an individual.
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  So again, first skill I'd say learn how to cook fish, delicate
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  fish. Second skill, learn how to
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  braise. The third skill I would focus on
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  is the. Meticulous knife cut of Brunois
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  and I, and I don't mean just like getting everything and
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  chopping it very small. Now the reason I say Brunois is
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  so important because you're usually going to be working with
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  more difficult vegetables when you're making a Brunois so
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  harder. Vegetables like root vegetables
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  like carrots or potatoes in addition to onions and different
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  types of alium like shallots and things like that.
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  But I would have them Brunois everything.
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  Learn to Brunois onions perfectly Learn how to Brunois
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  carrots. One of my one of my friends
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  shout out to Lauren Peters from Cookie Rich and if you don't
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  know Cookie Rich you should they make they make great cookies.
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  Anyway, we're getting off subject, but I was talking to my
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  friend Lauren Peters and she used to have to brun wah
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  pistachios as part of her training when she was coming up
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  And I remember thinking about brun wah pistachios.
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  Talk about level of difficulty there.
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  They had to be perfect or you know individual leaves of
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  tarragon. And the reason I say Brunois is
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  so important because it's a skill that's going to require
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  two or three skills to get to the end result.
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  So a Brunois, for those of you that might not know this is the
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  technical term or the French term I should say for a specific
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  knife cuts, that's about 116th of an inch.
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  So it's a very, very small cube, right.
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  And so in order to get to the Brunois, first you're going to
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  have to start with the Julienne and then you're going to have to
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  move to the dicing aspect of it, so.
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  You're gonna learn two skills in one.
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  So if you have, in order to have a perfect Brunois, you have to
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  have a perfect julienne. And so that's why I say Brunois,
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  is it. Because if you know how to
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  Brunois very well. And I'm talking about like
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  perfect Brunois, micro Brunois, the kind that's gonna be used in
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  garnish learning how to go pedal by pedal on an onion or a
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  shallot. If you could do that
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  exceptionally well, then all the rest of the knife cuts are going
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  to be much easier. So if you know how to broonois
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  perfect onion, then you know how to slice an onion.
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  You know how to dice an onion, you know how to dice a potato,
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  you know how to you know chop a carrot.
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  Because all those skills are required to get to the end
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  result of the broonois. It's the furthest down the road
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  and you have to bypass several other skills to get there when I
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  used to run kitchens. I would have my cooks practice
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  Brunois for days on end before they would do anything else,
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  before I'd kind of release them into the wild.
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  And, you know, honestly, they used to hate it.
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  I used to hate it too. The reason I would have them do
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  that is because once they understood, everything else
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  became super easy for them. And I remember telling one of my
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  chefs, shout out to Lauren Pogue that there would be a time when
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  her skills were so good that they would probably be better
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  than the culinary school instructors that were teaching
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  her. That her Brunois skills would be
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  so good that they will become better than the culinary school
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  instructors that were teaching her at the time.
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  And she didn't believe me. But then when she was in
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  culinary school, she said some of her teachers would come over
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  and ask her where she learned how to Brunois like that and
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  they were all very impressed. So the technical skills are
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  important. So those are my top three
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  skills, Brunois fish, cookery and braising.
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  Now if you wanted to learn how to cook.
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  And I put this in the post the other day.
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  This is what I would do if if if you want to practice at home,
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  you could get relatively good at just a couple of things, and I
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  would say buy whole chickens. They're relatively inexpensive
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  eggs and potatoes. Now, you may need a couple of
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  other pantry items like flour and things like that, salt, etc.
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  But if you think about all the different techniques that you
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  could practice on with just those three ingredients.
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  Let's take the chicken for example.
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  With the chicken, just with the chicken, you could practice so
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  many different cooking methods. You could braise the chicken,
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  You could roast the chicken. You could Stew the chicken.
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  You could Frick see, you could make soup.
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  You could fry the chicken. You learn trussing techniques.
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  So again, that's another layered technique on top of the chicken.
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  You could learn how to trust. And of course, you could learn
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  multiple ways to trust the chicken.
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  A lot of different ways to do something correctly.
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  Depending on who's teaching you, you could learn boning skills,
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  so. And I mean, taking apart the
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  meat from the bone skills, you could debone the chicken.
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  Once you understand, you know, where the joints are, where the
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  articulation is, you, you really get a lot of practice with the
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  chicken. Other birds are very similar.
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  So ducks, pheasant, etcetera, they're all kind of structured
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  the same. And a chicken, it's not exactly
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  like a bigger animal. But if you understand how to
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  break down chickens and you understand where bones, meat and
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  you understand where muscle meats and tendons and things
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  like that, then you have a better idea.
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  As you move on to larger animals like whole pigs or cows, you
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  start to understand how to break down animals.
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  But you got to start with chickens, start small, You could
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  learn how to saute, you could debone your chicken thigh and
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  you could make a roulade. You could take some of the meat
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  and you could make a farce. You could then.
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  Do more advanced skills, like learn how to remove the skin in
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  its entirety on the chicken. Not to mention, now that you've
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  deboned the chicken, you could learn how to make stock, right?
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  Yes, there's some subtle changes going from a white stock to a
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  dark stock, but you're going to have so many skills that you
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  could practice just with that chicken.
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  The next one, like I said, potatoes with potatoes.
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  Again, you could practice all your knife cuts, your julienne,
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  your brunois, your tornay, etc. But there's other skills that
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  that potato could lend to, like making mashed potatoes.
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  Make potato salad, Make French fries, Make roasty, Make the
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  Joel Rubicon palm puree with a lot of butter in it.
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  There's a difference between just mashing your potatoes and
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  then making a palm puree where you're adding in.
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  I think it's equal amounts of butter.
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  Maybe you put clarified butter as well.
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  Maybe you do cream, maybe you do milk.
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  I don't know. That's up to you.
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  But you're passing the potatoes through a food mill.
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  Maybe you're running them through a Tammy afterwards to
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  make sure that they are extra silky smooth.
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  I'm going to, I'm going to digress for a minute.
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  I'm going to tell you a story. I had a sous chef one time and
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  he gave me some potatoes to try and he said, what do you think
• 14:13
  of these potatoes? I said, yeah, they're fine.
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  And he said just fine. I said, yeah, they're fine.
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  They're, you know, he's like what?
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  He's like, these are excellent. And I could tell he was a little
• 14:23
  bit annoyed by me because I just thought the potatoes were fine
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  where he thought they were excellent.
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  And so I said, well, let me teach you how to make this style
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  of pompere, like the Joel Rubicon style potatoes.
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  And so I taught him how to make it.
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  I said, now taste these and then taste those and tell me what you
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  think. And he says they both taste the
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  same. Now at that point I realized.
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  He couldn't tell the difference between the two because an
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  experienced palette will tell you one was significantly
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  better. So I told him, do this, then do
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  me a favor. I want you to make potatoes like
• 14:57
  I just taught you. And every day I want you to
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  bring them down. And we're going to taste them
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  together and we're going to critique, is it too much butter,
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  Not enough butter, too much salt, not enough salt, etcetera.
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  And for the next 30 days, I only want you to try these potatoes
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  that you're going to make with me.
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  And we're going to constantly tweak and adjust so that it has
• 15:15
  the perfect flavor. And he said okay.
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  He didn't understand the assignment, but for 30 days he
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  made these palm puree, didn't taste anything else, no other
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  style of potatoes. And we'd sit there and we'd
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  adjust and we'd have a conversation on needs more salt,
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  maybe a little bit more butter, maybe put some clarified, maybe
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  add a little bit of cream or milk.
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  Maybe we're putting white pepper.
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  I don't remember. We were probably put on white
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  pepper. I'm not.
• 15:42
  I'm not a big black pepper fan and and mashed potatoes anyway,
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  point being 30 days later we come back to the potatoes and I
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  say now the potatoes that you made, make them the way you used
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  to make them but don't taste them.
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  Then he made them, I said okay now try them side by side and
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  when he tried them side by side he was like oh shit these
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  potatoes are significantly better and I said you see he's
• 16:07
  like I didn't know and that. Illustrates you know there's
• 16:13
  this, there's the story about the king that has the best cake
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  and so it goes like this. I'll share the story with you.
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  There's a king and he wanted to experience what his Kingdom was
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  like so he had to put himself in a disguise and experiences
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  Kingdom. So he's wandering through the
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  streets and he saw a sign on the shop window that said best cake
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  in all the Kingdom. The king went and spoke to the
• 16:39
  Baker and said. I heard you had the best cake in
• 16:41
  all the Kingdom. I want to try it.
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  So the Baker says, OK, gives him the cake and he has the king.
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  What do you think? And the king says that's a
• 16:48
  little dry, could have used it, a little of this, could use a
• 16:51
  little of that. And the Baker was highly
• 16:53
  offended and said, what are you talking about?
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  This is the best cake at all the Kingdom.
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  And started to get a little puffed up.
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  The king was like, whoa, whoa, whoa, whoa, whoa.
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  I'm the king. And the, you know, the Baker was
• 17:02
  very apologetic after that. I'm sorry.
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  I didn't know you were the king. He's like, it's OK.
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  But here's what I want you to do.
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  I want you to come to my castle and I'm going to put on a
• 17:09
  banquet. And we're going to try cake
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  together that my pastry chef makes.
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  So the Baker thought, well, I don't know why I got to do this.
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  I make the best cake in the Kingdom, whatever, let's go try
• 17:21
  and, you know, placate them or whatever.
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  So they go, and the king puts on this lavish banquet, brings over
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  the cake that his pastry chef makes and gives it to this
• 17:31
  person. And as they were trying it, then
• 17:34
  they began to weep and the king says, what do you think?
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  And the Baker says I had no idea.
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  And the reason I tell that story is because a lot of times you
• 17:44
  don't have a frame of reference of really what excellence or I
• 17:48
  should say to what level of excellence, Perfection,
• 17:51
  something. Or to what level something of
• 17:53
  excellence can be attained if you haven't really tried it yet.
• 17:57
  Sometimes you just don't know what you don't know.
• 17:59
  But anyway, we digress. Back to potatoes.
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  You can also learn how to make gnocchi and all sorts of other
• 18:04
  things. And then.
• 18:06
  With regards to the next thing I would bring in, I would bring in
• 18:08
  eggs and again with eggs you could learn all sorts of skills.
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  We were talking earlier about the temperature control.
• 18:13
  With cooking fish, well the same thing applies when cooking eggs.
• 18:16
  There's a big difference in the heat between an over easy or
• 18:20
  sunny side up and an over hard and everything in between.
• 18:24
  Or the difference between an American style omelet which has
• 18:27
  curds that are browned, or a French style omelet which has no
• 18:31
  curds and it's silky and smooth and it doesn't have holes in the
• 18:34
  pockets. On the outside, you shouldn't
• 18:36
  see holes that should be perfectly smooth.
• 18:37
  On the inside, the curds should be light.
• 18:40
  To get to that point requires a high level of technical skill.
• 18:44
  You're going to learn a lot like pan control when it goes on and
• 18:47
  off the heat, That little tip of just banging your pan once to
• 18:50
  make sure that the curd settles. How to roll it?
• 18:54
  How to roll it onto a plate? Are you going to fill it?
• 18:57
  Are you going to garnish it? Is it just an omelet, or do you
• 19:00
  brush it with clarified butter afterwards?
• 19:02
  Do you season it with finishing salt?
• 19:07
  Do you put chives on it? Are your chives cut nicely or do
• 19:10
  you have shit chives? Right.
• 19:11
  Another skill that's important. But anyway, back to eggs.
• 19:16
  You learn how to poach, ice fry eggs, omelets, souffle custards,
• 19:19
  so on and so forth. Like so many skills just from
• 19:22
  working with eggs, potatoes, chickens, And then I would throw
• 19:26
  in onions, right? Because with an onion also you
• 19:28
  could practice that julienne, that dice.
• 19:30
  You just sit there and julienne onions all day.
• 19:32
  Make onion soup. So much can be done with the
• 19:36
  most simple ingredients. Now if you wanted to level that
• 19:40
  up and say OK, I've gotten really proficient at these
• 19:43
  ingredients. Onions, chickens, potatoes, boom
• 19:45
  brunois, cooking, fish braising. I got it down.
• 19:49
  Then I would say time to graduate to something more
• 19:52
  difficult for me. The way I would introduce the
• 19:55
  difficulty setting next to a cook would be from a vegetable
• 20:00
  standpoint, I'd say artichokes, because it's like the Achilles
• 20:02
  heel of all chefs. Hence why so many people buy
• 20:06
  canned artichokes or artichokes that are already clean because
• 20:09
  they're difficult to clean. They take time.
• 20:12
  You got to you got to have some dexterity with a knife, a paring
• 20:16
  knife or whatever kind of knife that you're using to clean the
• 20:18
  artichoke. So I would say start working on
• 20:21
  artichokes and then cooking artichokes is also a skill.
• 20:24
  Do you braise them? Do you cook them sous vide?
• 20:27
  Do you blanch them? Do you grill them?
• 20:30
  Like how do you cook your artichokes?
• 20:31
  There's a different way. And again, that little handy
• 20:34
  metal skewer comes in handy to know when the artichokes are
• 20:37
  done. So I would say going from those
• 20:39
  skills graduate to artichokes, then I would say graduate to
• 20:42
  shellfish cookery. So learn how to cook lobsters,
• 20:45
  learn how to break down lobsters, learn how to Shuck
• 20:47
  oysters, learn how to cook mussels.
• 20:51
  Lobsters is one of those things that I think people should learn
• 20:53
  how to do. Because when you start to learn
• 20:54
  how to break down lobsters or crabs, like there's there's a
• 20:57
  certain way that you break them down.
• 20:58
  Like when you do, you remove the head.
• 21:01
  Do you? Cut the gills out of the
• 21:02
  lobster. What do you do with the shells?
• 21:04
  How do you make sauce again, one of those, one of those
• 21:08
  ingredients that have multiple layers with this, with the
• 21:10
  lobster, not only can you use the meat, but you could also
• 21:12
  turn the shells into bisque or sauce or lobster butter or
• 21:15
  something like that. And then you know, basically
• 21:19
  just to wrap it up. I would say the last skill I
• 21:21
  would introduce someone in in terms of complexity would be
• 21:24
  like doughs and pasta and things like that.
• 21:26
  So learn how to make pasta dough, learn how to make
• 21:28
  raviolis, learn all the different shapes like.
• 21:31
  Pasta's an art by the way. Shout out to Ryan Peters doing a
• 21:33
  video with Mr. Beast. I thought that was pretty cool.
• 21:38
  I don't know, he had like 10,000 eggs or 20,000 eggs.
• 21:41
  There's a lot of eggs. Anyway, I'm not going to make
• 21:45
  that much pasta, but learning how to make pasta is a great
• 21:48
  skill. You you should learn.
• 21:49
  You should learn how to make pasta.
• 21:50
  I already know how to make pasta.
• 21:53
  Anyway, that's it. The next episode I want to do is
• 21:56
  I do want to do something. I get a lot of requests to do
• 21:58
  something on food cost. And so I am thinking of just
• 22:03
  doing a maybe one to two parter on deep dive into food cost.
• 22:07
  If that's something that you all want to listen to, let me know.
• 22:10
  You could comment on this podcast or you could leave a
• 22:12
  message or something on Spotify so I could read it.
• 22:14
  So if you want to hear a food cost podcast, let me know and
• 22:16
  I'll do a deep dive on to how to manage food costs and how to
• 22:19
  look food cost. And if you want to support the
• 22:21
  show, you know what to do. Make sure you leave five stars.
• 22:23
  I appreciate it. Nothing less than five stars.
• 22:25
  I'm on YouTube now. I'm putting.
• 22:27
  I'm practicing my editing skills so you can go watch the podcast
• 22:30
  with overlaid video. I'm going back and doing all the
• 22:34
  old podcasts. So there's two of the old
• 22:36
  podcasts. Episodes one and two are now on
• 22:38
  YouTube. Go watch them.
• 22:40
  If you're waiting for the Spanish books, they will be out.
• 22:42
  Go get the books. Everything's on chefs psa.com.
• 22:45
  Go support your favorite podcast, which should be this
• 22:47
  one If it's someone else's podcast, like, come on, what's
• 22:50
  wrong with you? I'll dare you.
• 22:53
  Anyway, see you all next week. Hit the porno music.