Chef’s PSA

Old-school chefs used to hide their notebooks and guard their recipes like state secrets. Jules Wiringa built Jules Cooking to tear that down. In Ep. 228, we break down: Leaving Michelin kitchens to educate cooks globally Why gatekeeping technique only hurts kitchen culture The discipline behind high-end culinary videos Why real culinary mastery means sharing what you know Episode 228 is live now on Spotify, YouTube, and all podcast platforms. youtu.be/L82U8rQwFvg?si=IDCg…

The Chef who threw away a cooks recipe book. Jules joins Chef’s PSA tomorrow.

There is nothing worse than walking into your shift, opening the low-boy, and finding empty pans, scrape marks in the sauce tubs, and zero prep done for service. Let me guess: it was busy? All kitchens are supposed to be busy. Retribution for the time someone shorted you? Petty. Or maybe you’re just lazy and hoped no one would notice. All bad answers. Want friends? Leave mise. Want to be the biggest idiot in the kitchen? FAFO. Stock the station, flip the pans, and leave your line ready.

The concept of Gestalt says that the whole is greater than the sum of its individual parts. A kitchen brigade is the ultimate living example of this principle. Too many cooks spend their early careers trying to be Batman when we need the Justice League. They want the glory, the recognition, and the reputation. Win together, fail together. TEAM. One of us is not greater than all of us.

Turns out London Broil isn't a cut.... New Chef's PSA with @jesspryles

IF YOU ARE STRUGGLING COOKING MEAT. YOU DON'T WANT TO MISS TOMORROWS PODCAST WITH JESS PRYLES.

Christophe DeLellis explains how Joel Robuchon would test the Chefs ability.

Sometimes it doesn’t need more. What is on the plate needs to be better.

Mother nature is the true artist... Marco Pierre White.

The best chefs don’t know everything. The worst ones do.

When a dish has fifteen components, you can mask poor technique with garnishes, frills, and nonsense. When a dish has three, every mistake is exposed. Miyamoto Musashi wrote, "Do nothing that is of no use." The same law applies to the line.

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Should you also buy the building? Sarah McIntosh explains on Chef's PSA. youtu.be/DvLdqJpu5eI?si=qGFk…

Teach what you know, or stop complaining that no one knows how to do it.

"Michelin star's cool, but the streets is cookin' that beef stew" - Nas, New York State Of Mind Part 3

Trust your skills. Brains off. Instincts on. Just cook.

There is no something for nothing in this world. You pay now or you pay later. If your only ambition is having the word "Chef" embroidered on your chest, you’re in it for the wrong reasons. The culinary world doesn't need more egos or title chasers, it needs Chef who can create cuisine at a high level, mentor young cooks, develop teams and operations. Be a great leader! The exception to the rule. If you’re going to work hard anyway at least work towards being great at it. The goal is to become a great chef, not just another chef.

They said his Dallas restaurant location would fail. 21 years later, he's still here. Chef Abraham Salum joins Chef's PSA to discuss surviving disaster, staff loyalty, and 21 years of independent restaurant ownership. New episode live now. youtu.be/M1QJwQYbtiw?si=xZys…

The best food I have ever eaten is not the prettiest. The prettiest food I've seen is not the best I have eaten.