Chefs put their herbs to work
Fresh herbs are expensive, so most chefs grow at least a few at home. Basil, mint, rosemary, thyme and cilantro can all be grown inside in small pots that fit neatly between the kitchen sink and a window.
Chefs say goodbye to Starbucks
Caffeine is an important part of every chef’s busy life, but buying coffee every day just isn’t financially prudent. Buy a good quality coffee-maker and brew your own.
Chefs let onions grow
Green onions or scallions grow very quickly and keep on growing in the fridge. Chefs-in-the-know know that they can use scallions down to the last few inches (where the roots are attached) and put the stubs back in the refrigerator where they will sprout new onion tops (the yummy green part). For better growth, wrap the roots in a damp paper towel and put the whole thing in a plastic bag before sticking it back in the fridge.
Chefs buy wine in bulk
Chefs love a great bottle of wine with dinner like anyone else, but who can afford to use a fifty-dollar bottle of Burgundy to slow-cook Coq au Vin? For cooking wine, buy big jugs or boxes of wine. Save the really good stuff for drinking.
Chefs make stock
Any chef worth his salt has stock in the fridge or freezer at all times. Chicken, vegetable and beef stock are easy to make and are called for in most soup, sauce and slow-cooking recipes. Stock can be made from the scraps of vegetables and meats used in other meals. Keep raw vegetable scraps in a scrap bucket in the freezer until needed for stock. Keep chicken or beef bones in a separate container (in the freezer). When you have enough, roast them in the oven, then toss them in the stock pot.
Chefs bake their own cookies
Contrary to popular belief, most chefs can bake a bit too. If there are cookie-lovers in the house, desserts and snacks can get to be pretty pricey. Chefs who spend an afternoon a week baking a few batches of cookies are set for a week’s worth of sugar cravings. Check out Alex Grey’s Super Soft Sugar Cookies and Double Chocolate Cookies.
Chefs use gas stoves
Ever wonder why most restaurants have gas stoves in their kitchens? Chefs know why–electric stoves take too long to heat up and cool down. Controlling temperature on a gas stove is quick, easy and cuts down on the electric bill. Natural gas for cooking is much cheaper than electricity and can even be used when the power goes out.