The Kitchen Code

FEARLESSNESS

Every time I get a new knife or grater or use any sharp metal kitchen contraption for the first time, I get cut. So will you. Be prepared to get spritzed with hot oil, scalded with boiling water, suffer second-degree burns from cast-iron pans … but don’t fret, pretty soon you won’t feel it anymore and your tough hands will become a badge of honor… or a gnarled mess, whatever.

PATIENCE

Take the time to julienne the peppers, cube the potatoes, mince the garlic, make a basil chiffonade. Straight guys are especially bad at this, “A potato is a potato, just rub it on your t-shirt, peel off a few strands of skin and slap it in the pan, right?” Wrong. All these little prep steps are super important: Not only do they affect cook-time, but ingredients are passive-aggressive. If you don’t pay attention to them, they’ll get you back when dinner is served. Hisss.

CREATIVITY

In the culinary world nothing is written in stone. If a recipe calls for a big pinch of sugar, you may like two or none at all. So always taste as you go, involve yourself with the different layers of flavor, make adjustments, make it yours. Unless you have really bad taste, then just follow the directions.

LOVE

Cheesy as it may sound, it’s true. The more you watch a sauce, fuss, and carefully stir, the better it tastes. (Psst–If anyone asks, I didn’t tell you this.)