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

"Use First" is a restaurant industry term used to refer to the accounting concept of FIFO - first in, first out. It can be used as both a noun and a verb. As a cook, your use first of a component such is aïoli is the one with the oldest date. That is the product you will utilize during service first. Note however that just because a product is the oldest it should be used during service. As a general rule, any component should be kept for a maximum of three days before it is too old and discarded. 

Sous chef to cook: "Here are 6 pints of steak tartare for you that I cut today. But before you get into that, there's a pint of use first tartare in the protein walk-in from yesterday."

"Use First" is a restaurant industry term used to refer to the accounting concept of FIFO - first in, first out.