Secrets of the Best Chefs

IT’S EASY to blend various world cuisines when you know the
similarities between them. Both French food and Korean food,
for example, have things that are fermented: France has cheese,
Korea has chili paste. In both cultures, a julienne is still a
julienne, it’s just called something different.
USE A BONING KNIFE to segment fruit; the flexibility of the
blade really allows you to get in between the membranes.
HAWAIIAN PINK SALT is good for finishing dishes in which
you want to add some crunch. Use it, for example, on the tuna
carpaccio.