Be Julie before you can be Julia – Tips for New Chefs

Categories Food, Life

When it comes to cooking, we all have to start at the same place. Some of you may have gotten an easy bake oven as a kid and some of you made dirt pies instead. I definitely did both but regardless no one wakes up and knows how to cook. You’d be surprised at how many people in my generation can operate every social media platform but can’t cook an egg.

Fortunately, I love to cook and those people happen to be my friends. Their newness to cooking and my desire to help them have healthy life skills is what inspired me to create Savee & Savory. It is also because of them I’ll be starting another series of posts for the newbies. For the next few months, I’ll be posting my tips for new chefs. Now, even as someone who has been cooking for years, these are things I have to remind myself. But without further intro, here are my first 5 times for new chefs.

Don’t be afraid to mess up.

We all do it. I still do it. Most of the time, it’s pancakes. But regardless, you’re going to make something you don’t like, burn something or make something that looks completely inedible. When I was in high school, my friends were gracious enough to taste test my creations. One of them was in culinary school, so I got a bit more advice from him than just tasting but they were still my willing guinea pigs. For whatever reason, I decided I wanted to try to make angel food cake. Maybe a craving for strawberry short cake? However, it definitely didn’t turn out fluffy, light and ready to make a great dessert. It did, however, come out like a jello experiment gone wrong. You’re going to mess up. Laugh it off. Tell the story later and try again. If all else fails, you can order take out. 🙂

You won’t like every recipe you make.

No matter how many recipe testers we employ before the recipe gets to you, it doesn’t mean everyone is going to love it. I made two recipes the other day that I wasn’t thrilled with. I’m notorious for trying to big meal preps and doing it with a bunch of new recipes. What happens? I make a bunch of food and don’t like half of it. It’s okay not to like something you’ve made. It may mean you’ve got to tweak it to your own preferences but I promise it won’t be the last time you don’t like something you’ve made.

Start small.

I watched Julie & Julia again a few months ago. Why? Well, I guess I wanted to be hungry for two hours. I honestly don’t know but I do love that movie. In case you don’t know about the movie, a chef name Julie starts a blog with the premise that she is going to cook through Julia Child’s cookbook in a year. Julia spent years creating her cookbook and so have many of the chefs you may admire. Take the time to master the small skills. For example, learn to crack an egg without getting shell in everything before you try to learn to do it one handed. Every small step will get you one step closer to your Master Chef & Chopped dreams.

Have patience.

This applies to both starting small but just general kitchen cooking. You can’t put everything on high and get it all to cook quicker. As much as I wish that we could, it just doesn’t work like that. And I, more often than I would like, burn garlic because I’m impatient. There are certain cheats but there is also a time that comes with cooking that cannot be rushed. It’s like art. But it’s also a health hazard so slow down. No one wants to eat raw chicken.


Whenever you read a recipe, it often says to do this while that is happening. You need to be chopping this, while stirring this and prepping that. Trying to do it all is the quickest way to make yourself hate cooking and get very overwhelmed. Take the time to do all the chopping & prepping you can up front. It may take a little bit longer but you’ll survive the cooking process with a bit of sanity.

I hope these tips help make your life in the kitchen a little easier. If you have any questions or things you’d like to hear about in the next tip post, let me know below!

  • I do a few sponsored posts but they are limited to maintain the authenticity of © What Savvy Said. Some links in my posts may be affiliate links. This means I receive a small compensation for purchases made through those links. The presence of affiliate links and potential commission compensation are marked with an (*).

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