Don’t murder the fish! (AKA sharpen your knife)
Courtesy Mark Von Holden for Marriott There are many things celebrity chefs won’t tell you. But with a cheerful glint in his eye that matched the glistening knife in his hand, chef Daniel Boulud imparted this secret: “Don’t murder the fish!”
I wasn’t attacking a swimming sea creature in the wild, however, just trying to slice a piece of translucent hamachi with a stainless chef’s knife in the dining room of his posh New York restaurant where I was living out my foodie dreams as part of a SPG/Marriott Rewards Moment experience.
Boulud used his charm to teach our Master Class kitchen tips, as well as guide us in preparing a delicious dinner. Case in point: To not “murder your fish” (as I was starting to do), use the sharpest knife in the kitchen with a soft, slanted stroke. Using a sharp knife means you can slice fish (or other delicate ingredients, like tomatoes) without having to apply pressure and smash them in the process of cutting them.
Eat what’s in season
Courtesy Mark Von Holden for Marriott
Visit farmer’s markets when you can, advises Chef Boulud, and use what’s in season for optimal taste. For example, September is the best time for plums, so we ate a dish that featured three different varieties of the stone fruit.
Not sure when to buy seasonal produce? Here’s exactly when to buy the freshest fruits and vegetables.