Chefs spend almost every day in the kitchen perfecting recipes and creating new ones—so they know how to make a great meal. Here are some common kitchen and cooking mistakes chefs try NOT to make.
Buying or making too much food
“Most people make or buy too much food. You should serve the 10-12 oz of protein per person, 8 oz. of vegetables, and 8 oz. of starch, and a cup of salad per person.” —Celebrity caterer, Andrea Correale of Elegant Affairs Caterers. These are the foods that professional chefs would never order.
“People have a tendency to overlook their veggies. Veggies should be firm al dente. If serving broccoli or cauliflower, for example, cook them so that they still have a crunch.” —Celebrity caterer, Andrea Correale of Elegant Affairs Caterers
Making fish ahead of time
“If you are serving fish as an entree don’t make it ahead of time and then reheat. It’s best to prepare and season the fish and cook it right before you serve it. The quality will be much better.” —Celebrity caterer, Andrea Correale of Elegant Affairs Caterers