75 Hacks Chefs Actually Use
Video Overview & Insights
Think you know the best kitchen hacks? These are the chef hacks that professional cooks actually use.
What's the hack you do that you think we missed out?!
In this video, we reveal practical cooking tips, restaurant kitchen tricks, and chef-tested food hacks that will instantly make prep faster, cleaner, and more consistent. From getting crispy fish skin and perfectly cooked steak to peeling garlic faster, cutting herbs cleanly, making silky mayo, fixing broken sauces, storing berries for longer, and using simple pro techniques at home — these are the kitchen shortcuts that actually work.
Whether you’re a home cook, aspiring chef, culinary student, or just love learning smart cooking tips, these professional kitchen hacks will help you cook better, waste less food, and save time in the kitchen.
Wtf, I went to school with the clam guy lol
You’ll learn:
- Easy chef hacks for faster food prep
Trouble with using butter paper on steak, or frying salmon with mayo, is that you're adding more allergens that you need to notify people about. And they are not things that would be obvious.
- Professional kitchen tips used in restaurants
- How to improve steak, fish, sauces, herbs, eggs, garlic, pastry, and more
What a great video - thank you chefs!! 👨🍳 👩🍳
- Time-saving cooking tricks for home cooks
- Simple food hacks that make your cooking cleaner and more consistent
No fluff, just great tips.
More User Perspectives
I'd love a hack about keeping my garlic and onion powder from turning into a rock.😮😢
@sherreeroper7656bruh these are actually helpful, i will 100% start using it with my fruits and berries i was already washing them beforehand so now ill just add a bit of vinegar
@PoeticSonicHere’s another “hack”… no professional chef is allowed to handle foods with rings on their hands… this is a bacteria disaster!
@mortenthorpe33:08 Cartouche lore
@dymoslaw🧿👄🧿 heres chef hacks 😂
@ShabanDereli#66 rly life changer :D
@FakacXMore screen time for the Australian chef please 😉
@pawdawstores here in Australia have big rolls of the slip mat stuff that you can just cut to size, so great for keeping boards from moving and if you cut a small square it is very handy in getting a better grip on the lid to open jars
@Ranga3595I just can't take advice from people with beans-on-toast accents.
Pew pew pew or bippity bopity would have been better choices.
THE ONLY THING IS MICROWAVING PLASTIC CONTAINERS RELEASES MICRO PLASTIC TOXINS INTO THE FOOD !!! VERY CARCINOGENIC !! GLASS CONTAINERS ARE SAFE FOR MICROWAVING .
@BreadBasket-c7tBreathe into a plastic bag of herbs or lettuce before sealing to store in the fridge. Plants need carbon dioxide, they will even keep on growing in the fridge.
Having said that, I'm not sure I want to nibble on a salad leaf that has been revived on the chef's breath after a night on the tiles 😅
Love seeing the whole team that are involved in the videos
@meka-eelpather8485AJ is gonna be a TV chef. Good looking, knows how to cook, energetic. Whats not to like?
@lordtuffy1829Should he not have removed his wedding ring whilst making the meatballs?, aren't they unhygienic?
@samgraham9354*Will and I
@IanRichardColeOf course Tom Hanks is a chef too
@akhorasanizadehThe frozen ginger one is a game changer!
@edstercraftsYou guys and the team are awesome. Thank you
@CarolineNewcombe-l2zWhy freeze fresh thymes and ginger, just get frozen ones …😅
@ecc3603timestamps
would make this even better
Thought I was getting a text message every time there was a new hack
@mrcbuckleyGreat stuff guys, wish you were around when I was a Chef…. But , I have a question that doesn’t really have anything to do with this video. Umami, when did this word appear and why do we need it. We used to just say good dept of flavour, which can come from many ingredients. Just a little pet hate of mine !
@brettward5761Descaling Fish i use a wired BBQ scraper very fast for big fish.
@adzmc6681No cartouche until hack #31?!? What is the world coming to??
@kaldriverssonAmazing, so much effort you put in to make this video and make our lives easier and better, thanks!!
@swd7901Heston Blumenthal mentioned, cortisol spiked ⚡⚡⚡
@EdwardsCommentThat ginger grating hack is legit! 🤯
@Color-TheoryI learned the lamb hack from watching The Bear 😂
@nw8204Perfect i just need a torch.
@diegoxfnd402the fat draining one from stock might also help my mom as she tends to drain the fat off when she makes her mince stew ( not sure what it really called tbh)
@taylorgarrett793The hairline is insane
@derdooshen1955Incredible video, learned so much!
@niros9667Learn a lot with this video. Very usefull, thanks!
@kinzhal_ptGreat hacks for home chefs, thank you!
@lorky10:33 Oh yeah. Chef John has been telling us for years: wet hands make smooth balls.
@FutureCommentary1The lime hack... Is that not common knowledge? Who cuts lime pole to pole? 😂
@Kazaki000Wow, really really great hacks
@chuckmeacham8484What the hack! Pun intended 😮
@CarlosRojas-j5iRespect Thank's and Bless you and Congratulations and Best wishes ❤️ Beautiful 👌
@DannySettle-yi2efI am thankful you have showcased your resplendent team of consummate professionals. Happily looking forward to my next trip to London!
@PMKMS1There are people who cut a lime in half top to bottom??? Dangers to society.
@WobblyBits_X@5:25 the best food hack I've ever been taught is literally the exact opposite of this recommendation. Chef John taught me cold milk + hot roux = no lumps, that has always worked for me and I stand by it. Maybe it doesn't work with larger quantities or large pots at restaurants? It has always worked for me as a home cook.
@fennecbesixdouze1794Brilliant, thanks guys!
@thepantryatsouthwoodgolfco3067Ok guys, some of these are fair. But most are just not hacks. They are just the correct way to do a thing. For example, who makes a bechamel with cold milk? By definition a bechamel is a white sauce with an infusion of aromatics and/or spices. You can't infused flavour with cold milk.
And I will die on this hill. A blowtorch gives a tomato a bitterness that you don't want. If you can't peel a tomato without cooking it. Get the F out of the kitchen