Sheet 01 · Cold side
Pickling, blanching, chlorophyll, clarified juices, crisps and vinaigrettes — the garde-manger on one page.
Opens as a PDF. Print it and put it on the wall by your stove.
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This sheet is one page of a 172-page guide.
Cuisine Étoilée — a working guide to the standards, technique and mindset of the world’s best kitchens. Seven chapters, written plainly, because the problem was never that these things are difficult. It is that nobody would explain them.
- Mindset — what to do with your first six months in a serious kitchen
- Organization — and what it actually buys you
- The cold side, the hot side, sauce, meat cooking, advanced plating
Plus three specialities commissioned from chefs at Alchemist, Eleven Madison Park and Mirazur.
Sam Dill — over 10,000 hours in some of the world’s best restaurants.
Cuisine Étoilée · cuisineetoilee.com