Chef's Tips

Let seasonings on meat, poultry or fish sit for a few minutes. This helps them to penetrate and form a crust.
When cooking pasta use a 4 to 1 ratio of water to pasta with no oil, oil should be added after it drains to prevent sticking.
When making any type of force meat always make sure product is chilled and all equipment (like your grinder and bowl) is well chilled.
Salt should always be used in the beginning mixing process when making force- meats, meat loafs or sausage. This develops the protein and will bind the product.

Never refrigerate tomatoes they will lose their flavor.
Have seasonings on meats, poultry or fish sit on few minutes this will give time to penetrate and help form a crust.
To peel kiwi slice off ends then go under the skin with a teaspoon and turn kiwi so spoon stays under the skin, this will give a smooth surface.
When trying to dice or have even cuts on root vegetable they should be a room temperature or place in some warm water.
When stuffing chicken breast , place stuffing under the skin. When chicken is finished the stuffing will be cooked and the chicken moist.
When browning off meats, poultry or sautéing always deglaze pan with stock or wine, there is a lot of flavor in the food particles.
If you don’t Taste and Test how do you know its good?.
To achieve the best product always follow the seasons when picking your food
When serving meats, poultry or fish items that are going to be sliced, you need to let the product rest for a few minutes.