The five sheets

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These come out of Cuisine Étoilée, a working guide to the standards, technique and mindset of the world’s best kitchens. Seven chapters, 172 pages, out now.

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Sheet 01 · Cold side

Nine tricks from the cold section

Pickling, blanching, chlorophyll, clarified juices, crisps and vinaigrettes — the garde-manger on one page.

Sheet 02 · Sauce

The sauce map

Twelve routes from a stock to a finished sauce — and which of them survive being made four hours ahead.

Cheat sheet 01 · Temperature

Every protein, one scale

Every final internal temperature I cook to. Cook gently to the number, rest, then finish hard and fast. Print it and put it on the wall.

Chapter 1 · Mindset

The chapter I almost cut

Ten full pages from the guide, on what to do with the first six months in a serious kitchen. Not a sheet — an actual chapter.

Cheat sheet 05 · Leadership

Five lines on leadership

Five lines from Kitchen Labor Organization, written from four years at Eleven Madison Park — where leadership starts, how to lead different people, and what trust actually looks like.

Cheat sheet 08 · Molecular

Six powders, one job

The six hydrocolloids a cook actually meets — what each one gives you, the working dose, and the thing that kills it.

Where should I send it?

You’ll also get the sheets as I make them. Nothing else, and you can leave any time.

Sam Dill — over 10,000 hours in some of the world’s best restaurants.

Cuisine Étoilée · cuisineetoilee.com

The five sheets

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