c/chefs

Watching new cooks toss out a perfectly good starter baffles me

I learned from a chef who kept his sourdough starter alive for decades. We fed it like a pet, and it gave our bread REAL character. These days, I see kitchens just rip open yeast packets for speed. The loaves puff up fast, but they taste kind of empty to me. I miss that tangy, deep flavor from a slow ferment. Why did everyone jump on the instant train so quick? Is saving a few hours worth losing all that taste? It just seems like we're forgetting the heart of baking.

Unpopular opinion: I served a dish with a minor flaw to a regular

The steak was slightly overdone, but the customer is a loyal patron who never complains. I sent it out anyway, and now I'm torn. Do you ever let small mistakes slide for good customers?

In my pastry kitchen, I swear margarine makes a flakier pie crust than butter.

Margarine beats butter for flakiness, change my mind.

My aunt's secret ingredient for chili is cinnamon, and it's not for me.

She added a tablespoon without telling me during family dinner. I spent the whole meal trying to figure out the weird sweet taste.

I figured out that chilling cookie dough overnight makes a huge difference

The cookies come out so much thicker and more flavorful after a cold rest.

Unpopular opinion: I don't get the hype around fermented foods in fine dining.

Every new place seems to have a fermented item on the menu. It tastes funky to me, but maybe I'm missing something.

Spent my whole career chasing complex flavors, but these days I'm leaning towards salt, pepper, and a really good sear as the only essentials.

My cast iron was always gummy until I cut the oil way back

I used to slather it on thick. Now I wipe on a tiny amount and buff it dry, and it works perfect.