7.
“Season every step of the way, as you go. Don’t just season all at the end. Make sure you season every component. And that’s what makes a super well rounded dish.”
—Chef Tiana Gee
“‘m an aggressive seasoner…higher-end chefs like to push the envelope and get the most flavor, but it’s really a range. You have to know who you’re cooking for. If it is people who aren’t very adventurous with their food, maybe cook it a little bit lighter. If it’s salty ingredients, like cured fish or smoked meat, maybe season a little bit lower because of the flavors and salt that’s already in it. You really just need to think about what you’re doing — tasting, thinking and executing.”
—Chef Lucas Billheimer
“When you’re cooking, season with authority; as my friend Mark Murphy says, ‘You need to season your food properly,’ whether it’s acid from lemon juice or even just basic salt and pepper. You want to bring your food to life. Nothing should ever be salty, but it should be properly seasoned.”
—Chef Josh Capon
