Culinary school requires a lot of time, money and pressure, so we asked culinary students for their No. 1 “ah-ha!” moment or takeaway from class so you can benefit from what they learned — without enrolling.
Culinary Student:Tim Guy
School: Culinary Institute of America
Confession: My culinary epiphany came to me on the third or fourth day of my fundamentals class and provided the answer as to why a home-cooked meal is often lacking the depth of flavor present in professionally prepared food: namely, the lack of salt. Something so simple and obvious is key to producing world-class cuisine. Salt is not the enemy — it’s our briny best friend.
For more on the high-pressure ups and downs of culinary school, tune in to The Freshman Class every Monday at 10:30pm ET
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