Some tips for garde manger cooks out there tasked with making family meal salad every day. Learn to think outside of recipes for vinaigrettes and creamy salad dressings. 

Mastering Salad Dressings

Making an aïoli is something every cook should be able to do without a recipe. I’d even go so far as to argue that aïoli is a mother sauce of the modern restaurant kitchen. 

There’s no recipe required for Mayonnaise

Culinary school can teach you so much about cooking, but it's a mighty questionable value proposition. Is it worth it? 

Should I go to Culinary School?

Michael Cecchi-Azzolina’s Your Table Is Ready, Tales of a New York City Maître D’ is here.

The Next Big Industry Read Has Arrived

The very essence of cooking lies in learning to make use of the mealy bits - the bones, the vegetable trim, the parsley stems. The good news is that making stock is way less complicated than the culinary Gods want you to believe.

Stock is a necessary touchpoint on the road to culinary enlightenment

The story behind the genesis of usefirst.com. How a New York City line cook used his down time during Covid to try and change the industry for the better.

Why I Built Use First

Tips on how to show up for that big first restaurant job interview. First appearances are everything. Make sure you’re not ice-capading around the kitchen in a hairnet in front of your future comrades and other lifesaving tips.

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Ever wonder how professional line cooks make use of cake testers to hit the pass with perfectly cooked proteins every time? Here's everything you need to know to become a ringer on grill.

How To Use A Cake Tester

In the professional kitchen, "brunoise" is a specification for a fine dice knife cut. Specifically, if you are told to brunoise something, it means that the item should be cut into 1/8" cubes. Common vegetables that you would brunoise include but are certainly not limited to shallots, onions, carrots, and celery. 

To get to brunoise size it is best to form your food item into a rectangular block or tranch and then from there cut 1/8 planks. Then, Take each plank and cut 1/8 inch batons. Once the entire item has been planed and then batoned, the batons can then grouped and cut into brunoise. 

Other dice specifications include large dice - 3/4" by 3.4", medium dice - 1/2" by 1/2", and small dice - 1/4" by 1/4". Mince and "chop" are not the same as dice.

In the professional kitchen, "brunoise" is a specification for a fine dice knife cut. Specifically, if you are told to brunoise something, it means that the item should be cut into 1/8" cubes. 

Brunoise