Top 10 Essential Cooking Skills Every Chef Should Master
Whether you're cooking at home or dreaming of Michelin stars, mastering fundamental techniques is key. Great chefs build on solid basics that support creativity and consistency.
Knife Skills – Proper grip and slicing, dicing, or mincing make prep safer and more efficient.
Mise en Place – Have ingredients measured and tools ready before cooking to stay organized and reduce stress.
Mother Sauces – Learn the five French sauces (Béchamel, Velouté, Espagnole, Tomato, Hollandaise) to unlock flavor versatility.
Searing – Use high heat and dry proteins to build rich flavor through the Maillard reaction.
Cooking Methods – Sauté, roast, and braise to vary texture and taste in dishes.
Seasoning – Balance salt, acid, fat, sweetness, and umami for dynamic flavor. Taste often!
Pasta & Grains – Cook pasta al dente and rinse grains like rice or quinoa for best texture.
Eggs – From poached to scrambled, egg skills reflect precision and control.
Stocks – Homemade stocks add depth and richness to countless dishes.
Plating – Thoughtful presentation enhances the dining experience. Keep it simple, colorful, and balanced.
Master these skills, and you’ll cook with confidence—every great chef starts here!
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
