The basics that I learned in Culinary School are still with me as much today, 22 years later, as they were when I was a fresh-faced kid of 22 picking up a knife for the first time. My Holy Trinity of cooking well comes from 3 things I learned on my first day.
- Always have a sharp knife
- Salt is your friend
- Make sure to do your Mise en Place or “everything in its place”
If your knife is sharp you can do so many things. If you season your food well even simple, easy recipes can become transformative. Finally if you have all of your ingredients in one place, ready to go, then you are less likely to fail at your intended recipe.
All three of those things are so simple but so many people don’t follow the rules. In my house I have 2 sets of knives. The knives I use, that are always razor-sharp and have a beautiful edge on them. Then there is the set that I let my husband use. They aren’t very sharp but I also know he won’t cut himself and if he puts them in the dishwasher I won’t have a hissy fit. 🙂 I also have separate salt but that is a story for another day.
Invest in some little glass dishes or ramekins to keep your ingredients in place. Having everything laid out by the stove or the mixer or cutting board may take a few minutes extra but it helps you get into the frame of mind to cook or bake what you want and to do it well. Your less likely to dump extra salt or baking powder into your cake batter if you have already measured everything out.
So this weekend try a new and exciting recipe and mise en place it first, then compare how much easier your time in the kitchen went. ♥
Jenthefoodie 
It’s amazing how much we remember things that we learned a long time ago but forget many that we have just learned.
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