If there's one thing every professional chef knows, it's that mise en place is the key to fuss-free cooking. MORE KITCHEN TIPS: LeCordonBleuInt f52partner
and Grand Diplôme graduate of Le Cordon Bleu London, who says it's the most useful tip he picked up at culinary school.
"Before cooking a dish, it is important to have all your vegetables cut up, protein marinated, and all your sauces set out so that everything is within reach as soon as you need them," he explains."With all these preparations in place, it makes cooking so much more enjoyable and stress-free, and you can enjoy your glass of wine while cooking."
While you can mise en place for just about any recipe, having everything all prepped, measured, and ready to go is most helpful when you're dealing with more complicated recipes, he adds.Of course, that isn't the only culinary school trip Chef Tang has up his sleeve. During his time at Le Cordon Bleu, he picked up a brilliant tip for one of cooking's most mundane tasks: picking thyme leaves.
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