Cooks can be made, they’re not necessarily born. Sure, the innate ability to know your saute from your braise is completely natural for some people, but your chances of becoming a cook or being a better one is much greater than becoming a world class athlete or concert pianist ( believe me, I’ve tried such similar lofty attempts).
In my over 25 years of teaching, I’ve seen those in need of cooking skills go from clueless to accomplished. They all do start out with one element: the desire to learn. And beyond that, I’ve culled a list of the advice I give to my cooking newbies. Beyond these very practical tips my overall mantra is: if you fail, try, try again. Even the most seasoned cooks make tons of mistakes; and I’ve got the garbage pails of experiments gone awry to prove it.
But here now are my top tips to get you as polished as a brand new copper pot in the kitchen!