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.

What tools should you take on a restaurant trail?

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

When a server sends the order in for a table, all of those items from appetizers to entrées and sometimes even desserts are "ordered in".

For the items that need to go to the guest immediately, those are considered to be "order fire". Meaning that the course is ready to be "picked up" by the team of line cooks. Appetizers are generally always order-fire. And thus, their pickup times are generally much shorter than those of entrees.

Ticket machine prints a ticket and the expediting chef reads the ticket aloud: "order in 2 bass same table, pork chop well done, burger medium, and a kid's pasta"

Grill cook: "2 bass same table, burger medium order in"

Sauté cook: "Pork chop well done order in"

When a server sends the order in for a table, all of those items from appetizers to entrées and sometimes even desserts are "ordered in".  

Order In