The kitchen is a battlefield, and the best chefs aren’t the ones who follow the rules—they’re the ones who break them with purpose. To survive the heat and chaos, you need more than textbook techniques. You need speed, efficiency, and the ability to think on your feet. Here’s how to work smarter, move faster, and take control of your kitchen like a pro.
The Kitchen Tenets I Live By
Here are ten things I learned after my culinary school days and working in the real world.
1. Rules Are Suggestions
Culinary school teaches discipline, but in the real world, rigidity slows you down. Recipes? They’re blueprints, not sacred texts. If a step doesn’t add value, cut it. If an ingredient can be swapped for something faster, cheaper, or better, make the change. The best cooks aren’t the ones who follow instructions to the letter—they’re the ones who know when to break the script.
Pro Move: Instead of measuring everything meticulously, train your instincts. Learn what “a pinch” feels like in your hands. Taste constantly. Trust your senses over a recipe card.
2. Knife Skills, Not Knife Rituals
Yes, a perfect Julienne looks nice. No, it doesn’t always matter. Speed and efficiency matter more in a busy kitchen than textbook technique. Find the grip that works for you. Hold the knife in a way that gives you control, not just in a way that looks pretty.
Pro Move: Learn the one cut that works for most tasks—usually a solid rock-chop technique. Once you have that down, only refine the rest if necessary.
3. Clean as You Go—But Only What Matters
You’ve heard it a hundred times: “Clean as you go.” But don’t waste time scrubbing every single dish the second it hits the sink. Prioritize what you need next. Is your cutting board covered in veggie scraps? Swipe them into the compost and keep moving. The pan you just used? If it’s not needed again soon, let it sit.
Pro Move: Keep a damp towel near your station. Wipe down surfaces between tasks, but don’t obsess over spotless perfection until the rush subsides.
4. Heat Is a Weapon, Not a Comfort Zone
Too many cooks play it safe with heat, afraid to burn or overcook. But hesitation costs time and flavor. High heat sears better, caramelizes faster and brings out depth you won’t get with a timid flame. Push your pans harder.
Pro Move: Preheat your pans longer than you think necessary. Test with a drop of water—if it sizzles and evaporates instantly, you’re good to go.
5. Batch, Hack, and Stack
Smart cooks never do one thing at a time. While your sauce simmers, you should be chopping the next ingredient. If you’re prepping onions today, prep extra for tomorrow. Stacking your tasks means fewer stops and starts, which means more efficiency.
Pro Move: If you need to dice, slice, and mince different things, do all your slicing first, then all your dicing, and then all your mincing. Switching motions slows you down—grouping them speeds you up.
6. Shortcuts Are Just Smarter Paths
Some chefs scoff at pre-peeled garlic or bagged greens. But here’s the truth: If they save time and don’t compromise quality, go ahead and use them. There’s no glory in doing things the hard way for the sake of it.
Pro Move: Find the shortcuts that work for you. Using a food processor instead of a fine dice? Go for it. Store-bought stock if it’s just for a sauce? No shame in that.
7. Own the Chaos
Kitchens are loud, messy, and unpredictable. You can either let the chaos control you, or you can learn to ride it. The best cooks don’t panic—they adapt. They move with purpose, communicate clearly, and keep cool when everything is on fire (sometimes literally).
Pro Move: Work in rhythms. Move with intention. Keep your station organized enough that you always know where things are, but don’t waste time making it pristine.
8. Waste Nothing, Question Everything
Scraps aren’t trash—they’re opportunities. Herb stems make killer infusions. Parmesan rinds add depth to broths. Chicken bones? Stock. Stop throwing money and flavor away.
Pro Move: Keep a scrap bin nearby for things that can be repurposed. Always ask, “Can I use this for something else?” before tossing anything.
9. Trust Yourself More Than the Timer
Timers are tools, not crutches. Real cooks don’t just rely on beeping alarms—they use their senses. They watch for golden crusts, smell caramelization, and listen to the sizzle.
Pro Move: Train your instincts. Start checking food before the timer goes off. Learn what properly cooked meat feels like with a poke. Smell when onions are perfectly sautéed.
10. Break What Needs Breaking
Every kitchen has its unique flow. If a system isn’t working, change it. If a tool slows you down, ditch it. If a rule doesn’t make sense, rewrite it. The best kitchens aren’t built on tradition alone, They’re built on what works.
Pro Move: Constantly look for inefficiencies. If a step, tool, or technique isn’t working, find a better one. Question everything.
A Final Thought
The best cooks aren’t just technicians, they’re problem solvers, risk-takers, and rule-benders. Efficiency isn’t about cutting corners; it’s about cutting the right corners.
So take control of your kitchen, trust your instincts, and when the rules need to be broken, don’t be afraid to break them.
