chefs share the best cooking tips from their moms and grandmas - gas grill with cast iron grates

When you are a child, watch the elders at home prepare food in the kitchen, and the lessons you learn there will affect the rest of your life.
You may have mastered the skills, techniques and recipes you will pass on to the next generation of families.
Some young people have become so encouraged that they develop their careers by cooking for others.
To celebrate Mother's Day, we invite famous chefs from all over the country to tell us the best cooking skills they have learned from their mothers and grandmothers.
As a chef and colleague
Mary Sue Miliken, the owner of the California-Nevada border Grill, has been preparing modern Mexican cuisine for a while.
But her dislike of food came from another era.
"My mom grew up in Depression, which has a huge impact on the way she cooks and handles food," said millikon . ".
"She taught me not to waste anything!
We washed all the plastic bags dozens of times and re-used them, which is what I am still doing today.
We put lettuce and green vegetables washed with thin dish towels in airtight plastic bags that will last for more than a week.
When all the dishes in our garden mature in unison, she taught me to make her mother's sauerkraut.
She also taught me to be brave and unpopular. but affordable)
Meat like a cow tongue, a cow bris, a sheep neck or breast and a turkey thigh.
Last season, Adrienne Wright, executive chef of the Boston City Hotel Group, served as the "Top Chef" of Bravo ".
Although she did not win the challenge in the garden, it is clear that she has a reverence for fresh produce.
"My mother Mandy is the queen of coleslaw and quinoa," Wright said . "
"We have been eating healthy food before fashion.
She taught me how to add vegetables to each meal, including endless salad changes.
Her coleslaw always has the perfect texture-half of the coleslaw is sliced with a knife and half ground in the box.
She also always grinds the onions so you don't eat too much raw onions, one of her last favorites!
Always dress with vinegar, start breaking down the cabbage, and add the flavor with a little mayonnaise.
I would like to thank her for her love of fresh fruits, vegetables, herbs and acids;
When I find my own path in this industry, all of this becomes a sign of my cooking.
"One of the many culinary techniques I 've learned from my mother is to use fruit in delicious cooking," said Sohui Kim, a longtime chef and owner of the Brooklyn fork, New York.
"The balance of sweet, salty, spicy and fresh flavor is encapsulated in the essence of Korean cooking.
For example, I use apples and Asian pears in the marinade of meat and vegetables for barbecue.
After adding Chung Jung One Gochujang sauce, it will add a punch to the final product.
My favorite recipe is to add CJO Gochujang, apples, onions, garlic, ginger and mirin to the marinade of the skirt steak.
As my signature dish, it has been on my menu for 13 years and is still being calculated.
I can't take it off as much as I can!
"If you go to Scottsdale, Arizona, and peek in the kitchen of the boss of executive chef and Gio Osso desu Honest Craft, you will find that he is still using him
"She was the one who taught me the Cork skills of octopus dishes," Osso said . " He added cork to the pan and cooked very tender octopus.
"As her mother showed her, she also had no idea why it worked.
Her influence on him is also undeniable in other respects.
"She taught me to be simple and not to think too much about what to put on the plate.
During my cooking school days, she encouraged me to be creative.
She taught me to use my knowledge, my roots, and the simplicity she has been talking about to create a mix of fresh air that is presented in an artistic way.
This is the idea I have been following today, all thanks to my mother.
Unfortunately, she did not see my career development.
Soon after I graduated from cooking school, she died, but I am sure she will smile and look down from the big kitchen in the sky, saying that she taught very well.
Brian Landry helps hungry people in New Orleans (Jack Rose)and Nashville (Marsh House)
But in his restaurant, the generous food may be influenced by his mother.
"Considering my mom is one of 10 kids and there is always someone hungry around, some of the best advice she gave me was to cook big!
Landry told Huffington Post.
"After all, the taste of gumbo was always better the next day.
I always think that means that not only do I have to make sure that I have prepared enough for the current meal, but I also make sure that I have prepared enough food for any family or friends who may visit.
The Rukes scent stewed on the stove with cast iron or shrimp material always seems to attract more guests than originally planned.
My parents don't have more children at home to feed at the moment, but there is always (
Greater than required)
There is a pot of delicious things on the stove.
I like her red gravy best!
"The culinary education academy has trained a new generation of chefs to start their careers, where Mette Williams is helping as a chef and culinary arts lecturer at the Los Angeles campus.
She started her cooking education in the kitchen with her mother.
"When I grew up, we usually made pancakes on Saturday-buttermilk pancakes," Williams said . ".
"When my mom is ready for cast iron heating and other breakfast items, I will take the ingredients out and measure them.
I couldn't find buttermilk one Saturday and I was upset because I don't think we can do it.
My mom took a lemon from the fruit basket and said, don't worry, we can add half of the lemon juice to the milk.
It will solidify it and give it a sour taste almost like buttermilk.
Now that I have my own two kids, we make pancakes every Saturday, and there is almost no buttermilk in the fridge.