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How to Cook like a professional chef?Want to cook with the mindset of a professional chef’s flavors and presentation?

How to Cook like a professional chef? Simple but mostly secret methods and habits all pro chefs use to save time and money and develop rich flavors and presentations. No recipes just road maps with technique codes to increase self-confidence and kitchen prowess.

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HOW TO COOK WITH THE MINDSET OF A PROFESSIONAL CHEF’S FLAVORS AND PRESENTATION

SOLUTION ONE

Be part of a local sustainable food chain

SOLUTION TWO

Have a chef mindset for prep, mistakes, learning and more

SOLUTION THREE

Support local restaurants to get creative cooking ideas

SOLUTION ONE

Be part of a local sustainable food chain

Be part of the movement to create better local food sources.

  • Empower food artisans and entrepreneurs to more effectively feed hungry communities by sharing revenue streams with collective bargaining and amenable arrangements designed to benefit all parties and mitigate waste
  • Disrupt fast food dominance of all American travel hubs, medical, government, educational, and military institutions
  • Awaken change for better land mass utilization and abolish the ethanol mandate and convert American land mass to organic fruits and veg it able cultivation by American independent farmers to supply needed foods to obese and nutritionally depraved communities
  • Bring back the vocabulary word commensality and redefine what we call an American meal experience and food pride​
  • Reveal the unspoken truth behind the scenes of food supplies not to alarm but to empower people to individually get the highest ROI on their individual food choices
    Unflinchingly call out the Absurdity of design in modern kitchens crippling home meal productions
  • Reduce waste:
    Encourage food growing and agro tourism
  • Stimulate the independent food economies and cross pollinate support systems that impact eating habits and standards for our youngest

Support for hard working food businesses feeding hungry communities organic nutritious food with zero economic incentive and give them love they deserve

SOLUTION TWO

Have a chef mindset for prep, mistakes, learning and more

Think and act like a pro chef

  • Food inventory, shopping, list keeping
  • Setting a work station and basic philosophy of “mise en place”

Mise En Place – getting everything cut peeled, sliced, grated and bowls and equipment out before you start

  • Planning to scale
  • Cleaning efficiently
  • Create a stock of basic cooking tools and survival ingredients for health, convenience and flavor anywhere
  • Provide uncommon resources for any needs
  • Ignite creative expression and human connectivity through collaborative food experiences by connecting with other chefs and cooking communities
  • Educate yourself on ancient food methods relevant today

Eliminate the barriers many people face in their own kitchens with realistic, respectful, thoughtful, intentional points of view that is their own. Also leveraging vulnerable and humble humor from the healed battle scars of humiliating kitchen failures to provide many ladders rungs to beginners eager to produce excellent food quickly and affordably

Write out comprehensive and actionable steps. Mile markers and fail safes with resources and methods to overcome set backs or unexpected challenges that are a part of every kitchen.

Find out the truth of kitchen appliance true performance metrics what America’s test kitchen and Alton Brown would never say out loud but know I’m their hearts and minds

 

SOLUTION THREE

Follow passionate, evolving cooking communities

See how it really is by following regular contributors and evolving content across a range of culinary topics separated for visitors to selectively find the help they seek.

Find resources for anyone and everyone who buys, cooks, of eats food.

SHARE | HELP | IMPROVE

READ MORE WAYS TO REMODELER YOUR LIFE…

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