The 6 Lessons From Cooking School I Use Everyday at Home

Back in 2012, I was one of the many eager students who entered into the Culinary Institute of America (CIA) in Hyde Park, NY. Known as the "Harvard of culinary schools," I was very proud of myself for getting an opportunity to train there. I ended up transferring to a larger university, but my brief stint didn't go unnoticed. I learned quite a bit during my time there, including many of the skills I still use today in my 400-square-foot Manhattan apartment. Several years later, I found myself back in a cooking school for a graduate program in culinary science at Drexel University. From a massive cooking classroom to an arms-length apartment kitchen, I am here to share the things I kept in my cooking arsenal. Take a look!

Culinary School Tricks to Use at Home

Practicing Proper Knife Skills

The first two months of cooking school were dedicated to perfecting knife skills. Of course the CIA made us learn all of the standard french cuts (julienne, brunoise, batonnet, tourné, chiffonade, etc). Even though I only use maybe three types of cuts in my home kitchen, I still practice my knife skills for precision and safety. I learned how to hold a knife properly, clean and sharpen a knife, and avoid cutting myself. My knife training also taught me how to utilize a cutting board, which brings up another skill I use in my home kitchen.

Securing A Cutting Board

The cutting board goes hand in hand with knife skills, but this particular practice I learned in cooking school deserves its own listing. To make sure your cutting board is not sliding across the table, place a damp kitchen towel or paper towel underneath it to prevent movement while cutting. This will change your life. Trust me!

Using Kosher Salt

If you step into any commercial kitchen, you will see a container of kosher salt on the counter. In cooking school, you will never see a container of Morten's iodized salt ever again. Cooks don't use iodized salt when salting their food during the cooking process. They use a variety of salt with a bigger surface area that is easier to grab with your fingertips and has better flavor—kosher salt. If you walk into my kitchen you will find a small container of kosher salt on the counter just like the restaurants.

Mixing in Mirepoix

We are coming back to the French names. A mirepoix is diced up onion, carrots, and celery all mixed together (usually two parts onion, one part carrot, and one part celery). This mixture is the foundation of flavor for many meals such as soups, sauces, and stews. I may not use this mixture for making French sauces in my kitchen, but I use it to flavor roasted meats, stews, and even a bolognese.

Making a Roux

Now if you are from Louisiana, you don't need cooking school to make a roux. It's probably just an innate ability at this point. Otherwise, you learn it in cooking school. Bringing flour and fat (butter or oil) together over heat sounds simple, but there's a technique and art to making a good roux. You learn how to cook it properly to the perfect color and flavor. Now, I use this technique to make many things at home, from mac and cheese to gravy and soup. It comes in handy!

Remembering Vinaigrette Basics

In cooking school, you learn how to make a basic vinaigrette with simple ingredients. You need oil, acid, an emulsifier (like Dijon mustard, egg yolks, mayo, and more), sweetness, herbs, and sometimes shallots. Once you learn how to whip up a zesty vinaigrette, you will never need to buy premade salad dressing again.