Cook Like A Chef

“Sharpen blades and invest in a quality cook’s knife,” says chef Barry Bryson ( CATEREDINBURGH.COM). “The chances of cutting yourself are far greater with light, blunt knives because of the extra pressure you need to apply. Use a firm, smooth, chopping board laid onto a damp cloth to prevent slipping. “Shout ‘backs’ (meaning ‘watch your backs’) when moving with hot food and keep all-but-essential helpers out of the kitchen to prevent distractions.