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Is anybody else as obsessed with the Food Network as I am? You don’t even need to answer; I know you are equally as obsessed. I often find myself saying things like “Mario Batali says …” or “One time, Guy Fieri mentioned that …” Whether we like to admit it or not, our brains remember things we hear on TV. Sometimes it’s useless, like when I know that the Kardashian sisters are in Miami for a week week, but sometimes, it’s very useful, like the following ten quick tips to use in the kitchen from Food Network stars.

1. Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star.
   Paula Deen
   Paula’s Best Dishes
2. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
   Rick Tramonto
   Tramonto’s Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL
3. If you’re cooking for someone important — whether it’s your boss or a date — never try a new recipe and a new ingredient at the same time.
   Marcus Samuelsson
   Red Rooster, New York City
4. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
   Mario Batali
   Iron Chef America
5. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
   Didier Elena
   New York City
6. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
   Gerard Craft
   Niche and Taste, St. Louis
7. Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.
   Guy Fieri
   Diners, Drive-ins and Dives
8. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
   Anita Lo
   Annisa, New York City
9. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil’s surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
   Michael Psilakis
   FishTag and Kefi, New York City
10. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
    Joanne Chang
    Flour Bakery & Cafe, Boston

Pretty cool, right? Will you use any of these tips the next time you’re in the kitchen?

• About
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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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