77 Cooking Tips From Michelin Star Rated Chefs

Ever wonder how and why Michelin star rated chef have their stars? I for sure don't know the exact reason and the requirements they needed to fulfill just to have a star. All I know is that the food they make is SO. DANG. GOOD. So I did a bit of research on what techniques and secrets Michelin Star chefs have up under their sleeves and boy, oh boy I found not just a few, but a staggering 77 cooking tips from Michelin star chefs that will absolutely elevate your cooking. Buckle up! We're diving right in.

1. Keep fresh, unwaxed lemons in your freezer. Once frozen, grate lemon zest over your completed dish for a refined taste. - Chef Berwyn Davies, 1 Michelin star
   
   
      Chef Berwyn's Instagram
   
   
2. The key ingredient in Italian bread soup is stale bread! All you need to do is toss in other ingredients such as carrots, tomatoes, and herbs. - Chef Nicholas Stefanelli, 1 Michelin star
   
   
      Chef Nicholas' Instagram
   
   
3. Don't limit yourself when making gnocchi; try Russet potatoes and burnt flour for a whole new flavor. - Chef Alex Hong, 3 Michelin stars
   
   
      Chef Alex' Instagram
   
   
4. Cured ham, bread, garlic, and tomato are all the ingredients you need to make a Catalan sandwich. - Chef Andrew Zimmern, 1 Michelin star
   
   
      Chef Andrew Zimmern's Instagram
   
   
5. Place an ice cube in the center of your burger patty when cooking. It will melt and moisturize the meat - Chef Elliot Graham, 2 Michelin stars
   
   
      Chef Elliot Graham's Instagram
   
   
6. Adding milk, water, and salt when cooking cauliflower keeps it bright white. - Chef Michael White, 1 Michelin star
   
   
     Chef Michael White's Instagram
   
   
7. Making mashed potatoes with French cheese and smoked butter gives them a whole new flavor. - Chef Suzette Gresham, 2 Michelin stars
   
   
       Chef Suzette's Instagram
   
   
8. To get the best-tasting asparagus, cure and peel the stalks before rolling in equal parts sugar and salt. Let sit for 10 minutes then rinse off and prepare as desired. - Chef Shea Gallante, 1 Michelin star
   
   
      Photo courtesy of totalfood.com
      Chef Shea Gallante's Instagram
   
   
9. When preparing potatoes for mashing; drain the excess water, return to the hot pan, and cover for about five minutes so they dry out and become easy to mash. - Chef Wolfgang Puck, 2 Michelin stars
   
   
      Chef Wolfgang Puck's Instagram
   
   
10. Ask the fishmonger or butcher for you to see and smell the products up close. - Chef Eric Ripert, 3 Michelin stars
    
    
       Chef Eric Ripert's Instagram
    
    
11. When you need more oil, add it along the edges of the pan to ensure it is hot by the time it reaches the center. - Chef Anita Lo, 1 Michelin star
    
    
               Chef Anita's Instagram
    
    
12. Shmaltz or chicken fat has a rich flavor and can be used in many dishes. - Chef Tony Maws, 1 Michelin star
    
    
       Photo courtesy by Dartagnan.
       Chef Tony's Instagram
    
    
13. Instead of using a shopping list, buy the items that look good. - Chef Alex Guarnaschelli, 3 Michelin stars
    

     

    
                     Chef Alex Guarnaschelli's Instagram

     

1. You can add freshly grated wasabi to your mashed potatoes for more flavor. - Chef Mari Katsumura, 1 Michelin star 

   

   Photo courtesy by Cherry Circle Room
   Chef Mari's Instagram

2. Prepare a great burrito by using leftovers such as chicken, green onions, and roasted pepper. - Chef Curtis Stone, 1 Michelin star
   
   
3. You can serve caviar with egg whites, egg yolks, and red onions on buttered toast for points with your guests. - Chef David Shim, 1 Michelin star
4. For a unique sub/hoagie/grinder, use mayonnaise, vinaigrette, lettuce, and chili paste. - Chef Curtis Stone, 1 Michelin star
5. Give your BLT sandwich extra flavor by adding bacon vinaigrette. - Chef Mazen Mustafa, 1 Michelin star
6. Perfect vegetable soup? Start with your onions, peppers, and diced carrots sauteed in oil before adding any liquid. - Chef Shaun Hergatt, 2 Michelin stars
7. When preparing lentil dishes, keep the water at least an inch above the lentils. - Chef Attul Kochhar, 1 Michelin star
8. Add a dash of white soy sauce or soy sauce and a splash of agave syrup to sweeten and balance your ceviche. - Chef Val Cantu, 1 Michelin star
9. For the perfect chicken salad, brine and steam the chicken until it is perfectly seasoned and tender. Mix with fresh apple, celery, pomegranate, seeds, and walnuts. - Chef Cristina Bowerman, 1 Michelin star
10. To make a Thai omelet, mix Thai soy sauce, Thai oyster sauce, and fish sauce with your eggs for a flavorful taste. You can also add vegetables. - Chef Beverly Kimberly, 1 Michelin star
11. To avoid the smell of garlic on your cutting board, smash it in a resealable plastic bag using the back of your knife. - Chef Laurent Tourondel, 3 Michelin stars
12. The fresher the garlic, the sweeter it will be. - Chef Todd English, 1 Michelin star
13. If you want pasta carbonara that is more tasteful and classy, try adding Calabrian chiles. - Chef Andrew Zimmerman, 1 Michelin star
14. Add flavor to a chicken sandwich by adding sesame miso vinaigrette. - Chef Andrew Zimmerman, 1 Michelin star
15. When preparing food for a large group, avoid dressing the salad beforehand to prevent a soggy dish. - Chef Marc Forgione, 1 Michelin star
16. Keep flavored vinegar near you, you don't have to always reach for the salt. - Chef Art Smith, 1 Michelin star
17. For meat sauces, use a few drops of lemon juice vinegar. Don't forget to add a little cayenne pepper to lend substance to the sauce. - Chef Michelle Husser, 1 Michelin star
18. Ginger peel gives your food a spicier, darker taste. - Chef Attur Koccchal, 1 Michelin star
19. Do you enjoy your sandwich a little sweet and salty? Combine ham and pickles for satisfactory results. - Chef Joe Flamm, 1 Michelin star
20. Create a versatile bowl of ramen depending on what you have in your fridge. You can have eggs or even hot dog ramen! - Chef Brad Carter, 1 Michelin star
21. Transform your kale salad by making a dressing of black pepper, mayonnaise, lemon juice, and minced garlic. - Chef Beverly Kim, 1 Michelin star
22. Quality knives are a must-have. - Chef Christophe Cussac, 2 Michelin stars
23. Be organized in your kitchen by cutting vegetables and meat and making sauces before you start cooking. - Chef Richard Sandoval, 2 Michelin stars
24. Cook eggs sunny side up, deglaze the pan with sherry vinegar, then sprinkle the sauce on the eggs for a unique taste. - Chef Didier Elena, 2 Michelin stars
25. Avoid oil when boiling pasta; it will prevent the sauce from sticking to the cooked pasta. - Chef Missy Robbins, 2 Michelin stars
26. Put bacon or pancetta in the freezer for 15 minutes to make it firmer and easier to cut. - Chef Chris Cosentino, 2 Michelin stars
27. Pull your steaks from the refrigerator one hour before grilling so they can come to room temperature. - Chef Geoffrey Zakarian, 1 Michelin star
28. Adding cheese rinds to vegetables and broths creates a whole new dimension of flavor. - Chef Paul Virant, 1 Michelin star
29. Whenever you are cooking for an important person, don't try a new recipe and a new ingredient at the same time. - Chef Marcus Samuelsson, 3 Michelin stars
30. A small drizzle of high-quality olive oil really brings out the flavors in your pizza. - Chef Nancy Silverton, 1 Michelin star
31. To ensure your salad stays crunchy when mixed with vinaigrette, season it with coarse sea salt and a little olive oil. - Chef Paul Liebrandt, 2 Michelin stars
32. No time to brine your chicken? No problem, just heavily salt it on both sides an hour before you cook it, then pat it dry and roast for a crispy taste. - Chef David Myers, 1 Michelin star
33. Spatchcock (meaning to split open for cooking) your turkey, thus going low and slow for a well-cooked Thanksgiving meal. - Chef Morgan, 1 Michelin star
34. Homemade vinaigrettes taste better than bottled ones. - Chef Bill Telepan, 1 Michelin star
35. Lasagna gets better with each consecutive day that it stays in the fridge. - Chef Alex Hong, 3 Michelin stars
36. Make the grill do double duty by grilling other ingredients alongside your meat, such as peppers and onions. - Chef Mellisa Parello, 1 Michelin star
37. Caramelize onions faster by using a dry, non-stick pan over medium-high heat. - Chef Michae Mina, 1 Michelin star
38. To prevent your food from sweating, don’t overcrowd the pan when sauteing. - Chef Ryan Poli, 1 Michelin star
39. Are you tired of your food sticking to the pan? Hold each piece with tongs below the surface of the oil for satisfactory results. - Chef Michael Psilakis, 1 Michelin star
40. Order is everything in the kitchen. Make sure your freezer is well organized and keep the oldest items either at the top or front. Separate raw and cooked goods. - Chef Anita Lo, 1 Michelin star
41. You don't have to buy all of your cooking ingredients. Check the ones that you can grow in your kitchen garden. All you need is good quality compost. - Chef Raymond Blanc, 2 Michelin stars
42. The butchering process is fundamental as it determines how long you'll have to cook your meat. Ensure you butcher your meat in the correct measurements per the dish. - Chef David Shim, 1 Michelin star
43. Ensure you have all the ingredients you need before starting to cook. This might sound simple but it’s essential! - Chef Jane, 1 Michelin star
44. Use a cake tester to test whether meat, fish, or vegetables are done. - Chef Daniel Humm, 3 Michelin stars
45. Cook what you enjoy eating and slowly add variations. - Chef Berwyn Davies, 1 Michelin star
46. Meatballs can be softened by adding milk, eggs, and bread. - Chef Ollie Dabbous, 1 Michelin star
47. Wrapping greens loosely ingreens loosely in damp paper towels and placing them in resealable plastic bags keeps them fresh for longer. - Chef Hugh Acheson, 1 Michelin star
48. Why buy pasta when you can create your own from scratch? All you need is flour, oil, water, salt, and resting time for the dough. - Chef Brad Carter, 1 Michelin star
49. Making a chocolate soufflé is not complicated, it all comes down to melting chocolate, folding in eggs, and making a great meringue. - Pastry Chef Dan Kleihandler, 1 Michelin star
50. Want something you can use in several dishes and sandwiches all week? Try a braised or slow-roasted whole beef or pork shoulder. - Chef Anita Lo, 1 Michelin star
51. Use ingredients that give your salad a balanced taste. Corn adds sweetness and can be paired with radish or arugula. - Chef Srijith Gopinathan, 2 Michelin stars
52. For the best poached eggs, use fresh eggs, a pan filled with water, and a sufficient amount of white wine vinegar. - Chef Michael Tweedie, 1 Michelin star
53. Don't throw away the bread crust, shred it and leave it at room temperature and you have a panko base for coating poultry or vegetables. - Chef Hiroki Odo, 1 Michelin star
54. Keep it simple, buy ingredients from the farmers market, and follow your instincts. - Chef Tony Mantuano, 2 Michelin stars
55. Leave your chicken unwrapped in your fridge overnight to dry the skin for a crispy top. - Chef Paul Liebrandit, 2 Michelin stars
56. Tired of eating overcooked eggs? After removing your eggs from the heat, add cold crème fraiche. This cools them and adds a creamy flavor. - Chef Gordon Ramsay, 7 Michelin stars
57. It is vital to break down every dish into smaller bits. Make sure you do the prep work over a couple of days, especially during major holidays. - Chef Michael White, 2 Michelin stars
58. Choose iron-cast cooking pans. They offer an even cooking surface and are easy to clean. - Chef Linton Hopkins, 2 Michelin stars
59. Making mashed potatoes is a delicate business. Try boiling them with their skins on and peeling them while they are still hot. That way, the potatoes won't absorb too much water. - Chef Gordon Ramsay, 7 Michelin stars
60. When baking chocolate goodies, make sure you don't add too much sugar so that the chocolate flavor stands out. - Chef Alain Ducasse, 21 Michelin stars
61. Don't get frustrated when chopping garlic! Add a pinch of salt to help break down its fibers. - Chef Gordon Ramsay, 7 Michelin stars
62. The key to making a beautiful risotto dish is staining the rice. This can be done with ingredients such as walnut sauce, cherry sauce, or Gorgonzola cream. - Chef Enrico Bartolini, 8 Michelin stars
63. When browning meat, blot the surface dry with a paper towel to ensure it doesn't release moisture when it touches the hot oil. - Chef Charlie Palmer, 13 Michelin stars
64. For an amazing potato purée, use butter instead of cream and cook the potatoes seasoned in milk. Take your time and gently mash all the ingredients together. - Chef Alain Ducasse, 21 Michelin stars