10+ Simple Ways to Immediately Improve as a Chef

Co-authored by Alex Hong

Last Updated: August 25, 2021 References

It’s tough to beat the joy and satisfaction of creating a deliciously complex meal. Being a chef can be really rewarding, but it can also be hard work! With so many different ingredients and techniques, there’s a lot to keep track of. The good news is that cooking is a skill, which means you can work to be better at it. To help out, we’ve put together a handy list of things you can do to take your cooking to the next level.

Method 1

Method 1 of 14:
Invest in quality cooking utensils.

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Having the right tools can make a big difference. Get yourself a nice spatula, a solid chopping board, and a quality cast iron skillet or frying pan. Invest in high-quality knives, well-made pots and pans, and sharpening steel you can use to keep your blades sharp.^{[1]
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- That doesn’t mean you have to spend an arm and a leg to cook good food. Try to get the best tools you can with your budget and do your best to make do with what you have. Being thrifty and savvy is an important skill to have as a chef, too!^{[2]
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Method 2

Method 2 of 14:
Start with a clean kitchen.

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It’s better to have a clear workspace from the start. Even if it means the meal might be served a little later, take some time to clean up your kitchen and clear your workspace before you start cooking. Organize everything you’ll need to cook, like your seasonings and utensils. That way, you’ll be able to find everything you need and have plenty of space to work with.^{[3]
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Method 3

Method 3 of 14:
Read the whole recipe before you start cooking.

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Get a clear idea of what you need to do. Take a look through the ingredients and read all of the directions. Repeat the directions in your head using your own words to help it stick in your memory. You’ll improve the quality of the meal and eventually may not even need to consult the recipe in the future.^{[4]
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- Plus, you can avoid suddenly realizing that you don’t have a certain ingredient or you don’t have an oven pre-heated when you need it.
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Method 4

Method 4 of 14:
Choose the best and freshest ingredients.

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The better your ingredients, the better your meal. Being a great chef isn't just about being great with a knife or knowing the cooking times of various food items. It’s also about selecting the best ingredients available. Choose fresh and ripe fruits and vegetables so they’re fragrant and delicious. Choose cuts of meat that are clean and have few connective tissues, which can be chewy and affect the taste.^{[5]
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- The same goes for spices. Choose the right spices for your meal and make sure they’re the highest quality you can get.

Method 5

Method 5 of 14:
Keep your chef’s knife sharp.

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A blunt knife is the most dangerous tool in a kitchen. Choose a quality chef’s knife to help ensure even and consistent cuts. Always sharpen your knife before you use it so you can cut easily and avoid slippage, which could result in a potential injury. Run the blade through a knife sharpener or use a honing rod to keep it sharp.^{[6]
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Method 6

Method 6 of 14:
Choke up on your chef’s knife.

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Give yourself more control when you use it. Choke up on the handle of your knife by putting the point of your thumb and the side of your index finger on the side of the blade just above the handle. That’ll give you more speed, control, and confidence when you’re slicing and dicing.^{[7]
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Method 7

Method 7 of 14:
Make consistent cuts.

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Even, consistent cuts are better than fast cuts. That doesn’t mean that you should cut every ingredient the same size, but you should cut each of your ingredients consistently. So if you’re making chicken soup, cut all of your pieces of chicken the same size. When you’re cutting or dicing onions, make sure they’re all the same size. Cutting each of your ingredients the same size will ensure they cook evenly.^{[8]
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- The more you practice cutting properly, the better (and quicker) you’ll get at it.
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Method 8

Method 8 of 14:
Let meat brown without moving it around.

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Get more flavor by really letting it sit and sear. A lot of people will keep stirring and moving meat around while it cooks, but that’s not really browning. A true browning involves letting the meat sit and build a nice, tasty layer of char. Individual browning times can vary based on what you’re cooking, but the key is to let it sear before you flip or move the meat around.^{[9]
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- When in doubt, brown a little more. As Gordon Ramsey says, “Color equals flavor!”

Method 9

Method 9 of 14:
Allow roasted meat to rest before you serve it.

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Let the meat finish cooking and stay juicy. Whenever you’re finished cooking or roasting meat, allow it to sit and rest for 5-10 minutes. That will allow the juices to evenly redistribute throughout the meat and keep it from being dry when you cut it.^{[10]
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Method 10

Method 10 of 14:
Reduce liquid in the pan to make a sauce or gravy.

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Let it simmer down to develop a delicious and complex flavor. Whenever you cook meat or veggies in a pan and it leaves juices behind, let the liquid cook down for about 5 minutes or so until it forms a thick, flavorful sauce or gravy. Additionally, whenever you add liquid to a dish, allow it to cook down to concentrate the flavor and form a delicious sauce.^{[11]
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- Nobody likes a runny sauce or gravy. But by allowing the liquid to simmer, you can easily reduce it down.

Method 11

Method 11 of 14:
Use kosher or sea salt.

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They’ve got more flavor than ordinary table salt. Make the switch to a better quality salt. It’s a simple trick to elevate your cooking. Follow the salt recommendations of your recipe, but also use your palate to taste and adjust the amount you use as necessary. Some recipes may call for too little salt.^{[12]
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- It’s always better to under salt a dish then add more salt later on than it is to add too much salt early on.
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Method 12

Method 12 of 14:
Add seasoning early on while you cook.

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Allow the food to cook with the salt, spices, or herbs. Rather than waiting for the ingredients to finish cooking and then adding your seasonings, add them as your food cooks. That will infuse your dish with a more complex and delicate flavor.^{[13]
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Method 13

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Learn some of the classic techniques.

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Master the skills that will make you a better chef. Look for local cooking classes in your area you can sign up for. You can also join online cooking classes or watch cooking videos to learn some of the basic techniques such as dicing, searing, and sauteeing. You can also learn more complex techniques like blackening or flambéing.^{[14]
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- Learn some of the basic cutting techniques such as the chop, dice, mince, julienne, and chiffonade. Having these in your skillset will elevate your cooking game.^{[15]
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- If you have a friend or relative who knows how to cook well, try cooking with them to pick up some new skills!
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Method 14

Method 14 of 14:
Practice as often as you can.

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Even the greatest chefs had to practice over and over. Some of your dishes may not come out exactly as planned. But that’s okay! Don’t stress about the mistakes you make. Use them as learning experiences that will help you do better next time. The more you cook, the better of a chef you’ll become.^{[16]
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Community Q&A
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Question

What is the best way to get better at cooking meat?

Alex Hong
Executive Chef & Restaurant Owner
Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over ten years. Alex is a graduate of the Culinary Institute of America, and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants.

Alex Hong

Executive Chef & Restaurant Owner

Expert Answer

Support wikiHow by unlocking this expert answer.

Keep a close eye on how long the meat cooks, especially if it's something lean like chicken. Even 10 minutes too long in the oven can cause it to become dry!
Question

How do you cook a whole chicken?

Alex Hong
Executive Chef & Restaurant Owner
Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over ten years. Alex is a graduate of the Culinary Institute of America, and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants.

Alex Hong

Executive Chef & Restaurant Owner

Expert Answer

Support wikiHow by unlocking this expert answer.

To make the perfect bird, brine the whole chicken overnight, which will make it really juicy and flavorful. Take the chicken out of the brine and dry it so the skin can get really crispy in the oven. Season it with salt and herbs, then stuff butter and more herbs beneath the skin. Then, cook it in a really hot oven, but watch the time so it doesn't overcook and become dry.