Confessions of a Culinary Student: Relying On Your Senses

By: Cooking Channel Staff
78808720

78808720

Chef Tasting His Cooking

Photo by: Fuse

Fuse

Curious about cooking? High-pressure culinary school requires a lot of time and money. We asked present and former culinary students for their No. 1 "ah-ha!" moment or takeaway from class so you can benefit from what they learned — without enrolling.

Culinary Student: Rick Martinez
School: French Culinary Institute, 2011

Confession: A big moment for me was learning to cook with all my senses. Becoming hyper-aware of what is happening in the pan or in the oven — relying on sight, smell, touch, taste and sound rather than a suggested cooking time or temperature — was a big step in my cooking journey. Recognizing these sensory cues allowed me to understand what was happening to the food as it cooked and enabled me to take action based on my instincts.

For more on the high-pressure ups and downs of culinary school, tune in to The Freshman Class every Monday at 10:30pm ET.

Keep Reading

Next Up

Confessions of a Culinary Student: Quick Pan-Cleaning Trick

Cooking Channel shares secrets on how to get burned food off of pans quickly and making cleaning easier.

Confessions of a Culinary Student: Efficiency in the Kitchen

Culinary students share their biggest secrets with Cooking Channel, like how to work efficiently in the kitchen and speed up prep time.

Confessions of a Culinary Student: Confidence Trumps Skill

Culinary Students share their biggest secrets with Cooking Channel, including a surprising one: confidence is often more important than skill.

Confessions of a Culinary Student: Tempering Chocolate

Culinary school requires a lot of time, money and pressure, so Cooking Channel asked culinary students for their No. 1 "ah-ha!" moment or takeaway from class so you can benefit from what they learned — without enrolling.

Confessions of a Culinary Student: Breading for the Perfect Fried Crust

Culinary students share their biggest secrets with Cooking Channel, like how to bread something to achieve the perfect fried crust.

Confessions of a Culinary Student: How to Get the Crispiest Skin

Learn how to make chicken skin super crispy, as well as fish, with these tips from Cooking Channel.

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped

3pm | 2c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Extreme Cake Makers

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Extreme Cake Makers

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Mondays 8|7c

Home for the Holidays

So Much Pretty Food Here