There are culinary schools and experience in professional kitchens…but many chefs' culinary journeys began at home. Ahead of Mother's Day, we asked Food & Wine's best new chefs to share the best food tips and tricks their mothers taught them. Here's what they shared:
fish sauce makes everything better
“Even before I started cooking professionally, I would eagerly watch my mother make traditional Vietnamese dishes in the kitchen. Whether it's soups, stews, or stir-fries, there's a particular lack of flavor that makes me go 'mmm'.” If so, she always insisted on using a little fish sauce to improve the taste. She also insisted on using rock sugar rather than white sugar to balance her dishes. This is because it creates a more natural flavor and subtle sweetness. — Viet Pham, 2011 F&W Best New Chef, Chef and Owner of Pretty Bird Chicken in Salt Lake City, Utah
Turn leftover rice into a new snack
“The best cooking tip I learned from my mom is how to cook rice in the perfect pot. We never owned a rice cooker since we were kids and we made rice in a pot on the stove every night. Those are my favorite part, and any leftovers that I can't scrape up can be poured with hot water, steeped, and turned into “rice tea” for an after-dinner snack. I can. ” — Calvin Eng, 2022 F&W Best New Chef and Chef/Owner of Bonnie’s in Brooklyn, NY
Naomi Pomeroy and her mother Karen.
Provided by Naomi Pomeroy
grow your own food
“My mother taught me that growing a little bit of your own food makes a big difference in how you treat that food. We never waste the food we grow. We grow a big garden. We were quite poor, but the soil was rich, so we grew a lot of food for ourselves. [I have] Strong memories of pulling fresh carrots and radishes and cutting them for salads, and growing spinach to make soufflés with eggs, cheese, milk, and flour provided with federal aid. My mother was very good at creating magic out of little things, which made me more resilient as well. ” — Naomi Pomeroy, 2009 F&W Best New Chef, chef and owner of Expatriate and Cornetto Custard in Portland, Oregon
Chilled butter is the key to crispy pie crust
“My mother loved baking and would stress the importance of chilling the butter when making coconut pie. She would chill the finished pie crust. [before baking]I have never seen a crispier pie since then. — Nina Compton, 2017 F&W Best New Chef, chef and owner of Bywater American Bistro, Compère Lapin, and Nina's Creole Cottage in New Orleans
Paola Velez and her mother Lara.
Courtesy of Paola Velez
Always clean
“One of my favorite things that my mother taught me is to clean while cooking. This is a tip/trick that has been extremely helpful in my home cooking endeavors, but it also helps me as a chef. This was especially helpful during the process of baking and testing multiple recipes for my upcoming cookbook, Bodega Bakes. It will be the pedigree of the process. Who doesn't want to think about a dirty, sticky kitchen when there's a slice of cake in front of them?” — Paola Vélez, 2021 F&W Best New Chef, Dōekï Creator of the Dōekï pop-up and founder of Bakers Against Racism
Use coconut cream for the best Thai curry
“My mother is a restaurant owner and chef, and we make a lot of curries and soups such as khao soi and tomka.One thing my mother taught me that I will always remember is the last. When using fish sauce as a seasoning. You can also add just a touch of fresh coconut cream to your Thai curry for the perfect Thai flavor. So, take a page from my mother's book and complete your Thai curry with fresh coconut cream and a dash of fish sauce! ” — Nick Bognar, 2020 F&W Best New Chef, Chef/Owner of Indo and Sado in St. Louis
Ed Szymanski and his mother Haley.
Provided by Ed Szymanski
Curiosity is the best kitchen tool
“My mother taught me to be curious about new foods, always try something new, and approach food with an open mind and palate. This has been very helpful to me as a chef. But it's also great life advice, especially when traveling and exploring new cities to eat off the beaten path and immerse yourself in local culture.'' — Ed Szymanski , 2023 F&W Best New Chef, Chef and Owner of Dame and Lord's in New York City
Please use the correct measuring cup…
“When I was very young, probably around 7 or 8 years old, I remember my mother teaching me how to measure, how to scoop and level flour, and which measuring cups to use for wet and dry ingredients. I took this lesson to heart so much that when friends came over and we made cookies together, I would always correct their measurements. “I loved the precision with which I followed the recipe to perfection every time.” — Katie Button, 2015 F&W Best New Chef, Chef/Owner of Cúrate and La Bodega in Asheville, North Carolina.
Warda Bougetaya and her mother Fatiha.
Provided by Warda Bougetaya
…but let's also learn oculometry
“The most important advice my mother gave me was “عينيك هم ميزانك,'' which in Arabic means “Your eyes are your best measure!'' She never measures salt or spices with a teaspoon, instead hoping to use her senses to learn how things should look, feel, and taste. did. It shaped my cooking and baking. ” — Warda Bougettaya, 2022 F&W Best New Chef, chef and owner of Warda Patisserie in Detroit
Homemade chicken soup makes the best filling
“One of my favorite dishes [I learned from] My mom's is Southern style cornbread stuffing. My mom slow-cooks a whole chicken, makes her own chicken stock, and mixes the poached chicken with that stock into her homemade cornbread stuffing to add a little more depth and flavor. This is one of my favorite dishes that her mother makes. Because it is prepared with so much love and care. She remembers her hometown and how passionate her mother was about her food. ” — Angel Barreto, 2021 F&W Best New Chef, Chef/Partner at Anju in Washington, DC
Kwame Onwuachi and his mother Jewel.
Photo courtesy of Kwame Onwuachi.
“You are only great when you eat the last dish.”
“My mother is a chef, so from an early age everything was always homemade and involved a lot of effort. From the seasonings to the sauces, we took a long time to make them. I remember her saying, “That's not gravy!” It's sauce. 'When I got older and became a chef, I asked her why she put so much effort into every meal at her house, and if she had any advice. She said, “You're only as good as the last plate you ate.” That stayed with me throughout my career. — Kwame Onwuachi, 2019 F&W Best New Chef, Chef and Owner of Tatiana, New York City
learn to cook instinctively
“Ever since I was little, my mother did most of the cooking for me every day. I'm not really sure how she managed to do it all. Even if she didn't eat completely from scratch, she She would integrate the prepared elements and turn them into something higher. She seasoned the food perfectly and we always managed to feed enough for our friends who were there. All of this has shaped me as a chef who cooks by feeling, not by recipe. I understand that it's not the ingredients that make the dish, but your intention.” -Kapoor, 2016 F&W Best New Chef, chef and owner of San Francisco's L'Ilolijo Yacht Club, Good Good Culture Club, and Olenna Spirit.
Justin Pichetrunsi and his mother Laticorn.
Provided by Justin Pichetrunsi
Eating well is just as important as cooking well
“My mother doesn't cook at all. My father did all the cooking, both at home and in restaurants. She just recently learned how to boil eggs. If anything, it's that eating well is the most important part of cooking.'' — Justin Pichetrungsi, 2022 F&W Best New Chef, chef and owner of Anajak Thai in Los Angeles.
Remember Who You're Cooking For
“My mother is the most generous cook I know. She always cooks a little extra and instilled that in me. She always knows who to feed. She cares and wants to make sure everyone's glass is full.For her, it's not just about cooking, it's about making sure she's nourished. The tip is to think about the big picture and not get hung up on the little things. That means everyone sitting around the table and sharing something together.” — Amanda Schulman, 2023 F&W Best New Chef, Her Place. Chef and owner of Supper Club and co-owner of My Loup in Philadelphia