Do Professional Chefs Cook Like That at Home?

Honestly, a lot of us rarely cook at home, especially after long, tiring days. With the demands of a twelve-hour shift over a stove, it’s common to just reach for instant ramen. Plus, domestic cooking can be frustrating when you have the familiarity and equipment of a professional kitchen. Little things like constantly preheating the oven or having pre-prepared vegetables can make a home kitchen feel more annoying than anything else.

Tricks of the Trade for Home Cooking

Despite these challenges, there are some tricks of the trade that professional chefs apply religiously at home. I, for example, prefer to make my own stock in bulk and freeze it, as pre-made options just aren’t good enough. I also make my own pickles and preserves, ensuring that commercial options don’t come close to the quality and longevity of homemade ones.

Real Life of a Retired Chef

Our Facebook cousin/friend who we’ve never actually met sure does. He posts his dinners just about every day, and I suspect that once a successful career as a chef, cooking has now become an advanced hobby.

Technique is ingrained, but sophistication? Not even remotely. After a full day of cooking and tending to a stove, the last thing a chef wants is to continue the same routine at home. While there may be special occasions like hosting, the day-to-day meals are often extremely simple but still delicious.

Pre-COVID vs. COVID Times

Before the COVID pandemic, the routine was different. Just like any job, when you come home, you’re off duty, and the idea of carrying on the work without pay is not appealing. Similarly, the professional chef’s diet can be some of the worst—most often, it’s fast food or quick meals while working. However, during the pandemic restrictions, there has been a change.

With the need to stay busy and adapt to the new business model of preparing ‘boxed meals,’ I have been doing a lot more cooking at home. This cooking has been primarily for myself and my housemates. The only time I’d cook like a pro at home would be when I’m trying to impress someone, such as a woman or friends and family.

Conclusion: Professional chefs, like any other working professional, need downtime and off-duty time. The challenges of home cooking can make it difficult, but there are always ways to improve and maintain professional quality. Whether it’s making homemade stock or pickles, the commitment to quality and innovation stays the same, even when cooking at home.