Some tips for garde manger cooks out there tasked with making family meal salad every day. Learn to think outside of recipes for vinaigrettes and creamy salad dressings. 

Mastering Salad Dressings

Making an aïoli is something every cook should be able to do without a recipe. I’d even go so far as to argue that aïoli is a mother sauce of the modern restaurant kitchen. 

There’s no recipe required for Mayonnaise

Culinary school can teach you so much about cooking, but it's a mighty questionable value proposition. Is it worth it? 

Should I go to Culinary School?

Michael Cecchi-Azzolina’s Your Table Is Ready, Tales of a New York City Maître D’ is here.

The Next Big Industry Read Has Arrived

The very essence of cooking lies in learning to make use of the mealy bits - the bones, the vegetable trim, the parsley stems. The good news is that making stock is way less complicated than the culinary Gods want you to believe.

Stock is a necessary touchpoint on the road to culinary enlightenment

The story behind the genesis of usefirst.com. How a New York City line cook used his down time during Covid to try and change the industry for the better.

Why I Built Use First

Tips on how to show up for that big first restaurant job interview. First appearances are everything. Make sure you’re not ice-capading around the kitchen in a hairnet in front of your future comrades and other lifesaving tips.

What tools should you take on a restaurant trail?

Ever wonder how professional line cooks make use of cake testers to hit the pass with perfectly cooked proteins every time? Here's everything you need to know to become a ringer on grill.

How To Use A Cake Tester

A term common in restaurant management, a par is the total number of an item you want to have on hand for every service. For example if your par for the tomahawk steak 20, then you believe that having 20 steaks on hand plus the corresponding amount of mise en place required to plate the entire steak set 20 times will get you through the service, under normal cirrcumstances, without having to 86 the item. A par count is not the average number of the item you expect to sell. Setting a park to the average would result in having to 86 the item during 50% of services. 

Cook: "chef, do you think 2 quarts of parsnip purée is enough to get us through service tonight?"

Chef: "No idea. What does the par say on your prep sheet"

A term common in restaurant management, a par is the total number of an item you want to have on hand for every service. 

Par