We're Michelin trained chefs, Michael and Sydney Hursa, and we're here to answer all your culinary questions. Ask us anything!

What is the one thing you would recommend a home chef do to take their skills to the next level?

Practice, practice, practice. Don't be afraid to fail or try new things!

Can you recommend a knife? And best way to keep its edge?

Misono knives are excellent. The blade is made with high carbon stainless steel, and the blade’s material is what will determine how long your knife stays sharp, and how easy it is to sharpen. If you’re in NYC, Korin is the place to go for professional sharpening. I belive they also have instructional videos on youtube/social channels. Investing in a good sharpening stone and learning how to use it (without overuse) is key!

What do you think about restaurant rating systems/reviewers (e.g. Yelp, World’s 50 best, etc.)? Which ones would you say are trustworthy? Do Michelin stars still mean anything in terms of identifying restaurants that make the best food?

Rating systems are just like anything else- a lot about what you do to be seen and what connections you have. They certainly have merit and are good guides, but I think you have to take it all with a grain of salt. Food is so personal and subjective!

When you taste a dish in progress what are your mental checks on what to add/subtract?

Kinda curious how a pro chef works with their palate

Great question, of course you have to constantly taste the food, I think something most people miss is accounting for the projected change in the soup sauce ect, as it cooks. It may need salt now, but if it continues to cook for a half hour will it still need salt then?

its important to build and understand your palate over time.

What’s your favorite fast food place and meal from there?

I think we can both safely say that we’re gearing up for a short trip to North Carolina and possibly what we’re most excited about is Smithfeild’s BBQ with alllll of the extra sauce

Hey, thanks for the AMA, i enjoy cooking a lot but thanks to being a student i often have to keep budgets in mind especially regarding cook ware. So 2 questions: 1) Whats a good all-around pan and how much should I expect to pay for it? My favorite pan is dying rapidly, so I’m currently looking around but finding a clear answer is hard 2) I’ve saved up for 2 good quality knifes, what can I do to keep them sharp when they start to show wear? (one’s been with me for 5 years and it’s not as sharp as it used to be). Buy a whetstone? Or invest the 20 bucks to get it professionally sharpened?

I love a cast iron pan for a few reasons: very easy to clean, it builds flavor, and you really can’t go wrong with what brand you buy. You can get one that will last you years for $20. We primarily use Mauviel pots and pans, but I’ll be honest- they aren’t cheap. If you want an investment piece that will last you decades- that’s the brand I would save for.

For knives, I would shop around Korin’s website if you’re looking for quality that will last for many years to come. Some are wildly expenseive, but they also have some reasonable items. You have to be careful sometimes with professional knife sharpening. Some will get you a super sharp edge, but at the cost of wearing down more than a few cm of your knife. If you have someone repeatable that is open to offering guidance, then I would pay them for the professional service and insider tips on your specific knife. Then, I suggest buying your own stone and practicing how to use it on a knife you’re not attached to until you feel comfortable.

What is your favorite food to cook and eat at home?

After cooking all day, esentially what is fastest and requires the least amount of effort is what we both gravitate towards. Big fans of roasting whole vegetables to really concentrate their flavors, pairing it with whatever grain we can boil quickly with a ton of aromatics, and searing whatever protein we have on hand in a cast iron pan with a generous amount of butter.

What’s a chefs favorite snack? A hostess.

anything I love raw vegetables esp when stress eating! also Synful Eats

Are drugs actually that common in the restaurant industry?

yes, and alcohol, it is tragic to see it take its toll. America in general faces a large issue with drugs prescription and other wise.

What kinds of cooking technique separates a typical home cook from a Michelin-level restaurant?

You can have home cooks who are better at creating flavors than line cooks, the main difference maybe in the ingredients that the professional kitchens have access to. As far as technique braising, grilling, sautéing, roasting will always be assessable to both.

Following up on this. When you're cooking in someone else's kitchen, what ingredients do you reach for that often aren't there?

I like to just execute the fundamentals with standard ingredients, I think this is the best food. I don't need anything really salt pepper oil vinegar citrus, garlic onion, most common things, I think that's the mark of great chef is letting the ingredients show themselves and not overwhelming or diluting the natural flavors too much.

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Furthermore it is the responsibility of the chef to adjust if a certain item is not there. so if its not there figure something else out and keep it moving

Do you feel like the jump in food quality from 1 stars to 2 stars is larger than the jump from 2 stars to 3? Does more work go into getting your first star than your second or third?

I belive there’s a bigger jump from 1 to 2 stars in terms of food. For me, the difference between 2 and 3 stars depends most on atmosphere and level of hospitality. The work that goes into running and maintaining a restaurant in general is always there, but in my experience the quality of leadership is what takes a restaurant to new heights.

great questions, it has to do a lot with the dining room team, the room itself, the bar, the wine, the atmosphere, all notoriety and accolades require an immense amount of work and involve a ton of pressure and a strong team!

So what is the best spice and why is it Garlic?

As a second more serious question, as someone who finds enjoyment in cooking where is a good place to look to get better, I dont want to be a professional but I want to expand my skills?

I would have to say through consumption of content, if that's hard covered books, videos, magazines, ect it will push your thinking on food. There is no substitute for cooking everyday and trying to get even 10% better, cleaner, faster, more accurate.

What’s an easy yet impressive dish you’d recommend someone to cook for a dinner party?

good question, I think its a great showing to have plenty of well executed options rather than one that out shines the rest, dover sole could be a show stopper though or lobster in any style

How can an average home chef improve their plating and food presentation? Are there any resources you recommend for this?

If you had to pick one dish that was your personal favorite (either to prepare, or to eat!), what is it and can you provide us with your recipe for it?

Presentation starts before you start cooking, having a vision and the necessary garnishes starts before your trip to the market, then when you finally get to the plating stage make sure the kitchen is clean and decluttered take a deep breath and execute the vision.

I love everything, esp big authentic burritos, or some NC BBQ

Have you ever thought of switching back to Bridgestone?

man I have been through a lot of tires driving from NYC to Southampton

I feel like an absolute baffoon when chopping basically anything - like I'm expending way too much energy in doing so. Which foods are way way easier to prep one you know the "right way" and which game-changers should I learn first?

I would recommend a honing steel or a sharp knife, making sure the cutting board is secure and stable, and just practice, each ingredient needs to be approached individually, if its bigger than your knife cut it in half, watch your thumb, and try to keep all the garnish the same size.

I have been really in to cooking the vegetables whole, taste better and easier to cut after as well.

What's the cheapest Michelin star food that you can make using mostly basic and cheap ingredients?

ramen

What is the one spice everyone should have in their cupboard?

fresh ginger!

Any advice for someone who can't get the hang of making a solid roux/bechamel? I've never burned a roux but I feel like it never comes out quite right.

some people says its 60/40 flour to butter or half half, I just eye it out, don't be afraid to let it cook, I was taught early on to cook it in the oven as well.

Do you perfere pizza with or without pineapple?

pineapple jalapeno, I live in NYC, I like Patsys on 117 and first.

with out but if it was present I would have it with jalepeno

What’s the best restaurant you have been at in your life?

really tough to say, as enjoying fine establishments has been our focus for sometime, but we always have a great time where ever we go, I think we have probably gone to Ippudo the most. Bouley, Daniel, per se, EMP this list goes on, really cant miss too bad in nyc. There is such a high level of talent and competitiveness here.

What is one of your favorite low effort / high payoff cooking tricks that home cooks can borrow?

shopping for the best ingredient at the market if you go for a specific item, make sure you choose the best option, fish meat included, will make a huge difference. Try focusing on precision and not over producing.

What's your favorite quick home meal (less than 5 ingredients)?

I'm not OP, nor a professional chef (why am I even bothering you🥲?), but I made this last week and it had no business being as ridiculously delicious as it was!

https://www.reddit.com/r/decentfoodporn/comments/ubuc8a/this_was_a_good_idea_spaghetti_with_onion/?utm_medium=android_app&utm_source=share

lovely

rice and beans, pasta salad, eggs and bread, quinoa

Is Gordon Ramsay really held in that high regard? His mentor, Marco Pierre White, has taken not-so-subtle digs at him in the past by saying "I gave back my Michelin stars since I didn't want to keep them if I wasn't behind the stove," the implication being that Gordon does his TV work while not actually cooking the food nowadays.

He’s certinaly held in high regard! It’s on very rare occasion that any celebrity chef is the one actually cooking in any of their restaurants. That’s where their leadership and mentorship come in. They have executive chefs for a reason and it really is all a TEAM effort.

Is a hot dog a sandwich?

good question I think its a hot dog. lets celebrate its uniqueness

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roast beef sandwich, turkey sandwich, Ruben ect. these I would say are sandwiches

Thank you for signing in and for the questions!!

What does Michelin trained mean?

we have spent the last 15 years managing and working in great restaurants with the worlds greatest chefs

Yeah I think they just made that up lol

pretty common

What's your favourite cooking/chef/foodie movie?

ratatouille holds a special place for me!

Married or siblings?

happily married for four years together since 2011!

What's the worst thing a chef you worked under has done to you or a coworker?

oh man

My wife says I never make mother sauces to have on hand to prepare meals with. I used to make chicken stock, demi-glace, and brown or espagnole (not sure which, a reduced red wine stock for red meat). What else could I make to have on hand, something that's a must-have in a well-stocked kitchen or something a bit different?

wow lucky wife, your doing great, check out escoffier if these are the things you like, I love really getting in to the older works

How is the free time/work-balance for chefs such as yourself?

Brutal, but just like starting any new business, it requires full time attention! have to be dedicated,

Thank you everyone for signing in and the questions!

What's the biggest bit if bullshit in the world of fine dinning? As an example, gold leaf on a dessert, or importing an expensive ingredient when the cheaper local version is just as good.

great question, cold food that is supposed to be hot!

2 questions, both pan related:

a) How do I convince my wife that a pan should be hot before throwing food into it?

b) how do I convince my wife that a properly seasoned pan can just be rinsed and wiped clean with a towel without using soap?

Sometimes the best way to is to demonstrate. Sear a piece of meat from a cool pan vs. hot to kindly show the differences.

For cast irons and such that you want to maintain seasoning with- you don’t even need to use water. Heating the pan and scrubbing with salt is all you need to keep any bacteria away. Salt is antibacterial, and foodborne bacteria dies over 140F

What's one thing that everyone should be doing to upgrade day-to-day dishes?

taste the food while its cooking, try new vegetables ect cook w no fear!

What staples do you keep in your fridge/ pantry?

sherry vinegar, and a fully loaded array of fresh aromatics, fresh fresh fresh buy what you need for when you need it, nice olive oil as well, simplicity is best.

What is one versatile ingredient you love that is seldom seen in home kitchens?

white pepper, fresh stocks!

Why can i never get my short ribs to turn out like restaurant short ribs? I’m using quality beef (like i have pet the cow I’m eating) and braised those things nice and slow, and they’re still either fatty, tough or both.

lower temp cover them add red wine garlic, chicken stock aromatics, let them rest, not done if the bone doesn't come out w any resistance

Starting a new job today at an upscale tapas place, and I don't know shit about Spanish food.

Know anything about Spanish food?

yes, but more so about starting a new job, just be respectful polite and listen more than you talk they will unlock new doors for you and teach you all you are willing to learn.

I am in my first role as an assistant kitchen manager. I have an employee I am responsible for who is a new line cook working part-time on our team. The front of the house and customers complain about the quality of his food and he has a poor work ethic. I have tried spending large amounts of time working very closely with him training him, answering his questions and correcting his mistakes. But his work ethic is so poor, he will disappear during a rush and I'll find him in the alleyway vaping or standing around. I asked the kitchen manager for help and he told me it was my problem. The other cooks and front of the house tell me he behaves differently the second I take my eye off him. I'm not getting any help from my head chef or GM. They just blame me for his performance. What do I do to motivate this guy since I can't fire him?

tough but common situation, no easy answer, but I would try to cut ties or use write ups to separate the employ from the business.

What's your most recommended frying pan for "ordinary people" and what's the key to make them last?

anything will do, just treat them well if they get caked up with grease treat them with bar keepers friend, I like mauviel,nothing is for ever also not putting cold water in it when its smoking hot

It seems like every time I cook with canned tomatoes (regardless of preparation; crushed, diced, etc) my dishes taste metallic and overly acidic. I've been trying to balance the acid with sugar, and have even started adding baking soda to help neutralize the excess acid, but find if I add enough of those 'balancers' to get rid of the acid, I've negatively affected the taste of my dishes.

Does the acidic tasted of canned tomatoes 'cook out'? Or am I missing something critical?

Thanks in advance!

cooking in aluminum pans with highly acidic ingredients can strip the lining of the pan and you will ultimately consume these toxins, which can be harmful. stainless steel can help

Do you think it's weird for a tire company to rate restaurants?

yes it started as a travel guide, for weary travelers a long time before the inter webs, could be found at service stations etcs.

The best trick to getting a good sear on the Protein?

room temperature and a bit of salt while it tempers, high heat then lowering the temp, not too much oil

First I’ve heard of ‘Michelin trained’ - I’ve heard of classically trained but is the intent of Michelin trained to obtain a Michelin star?

just the level of restaurants we have spent our time in

Should people wash their chicken?

no it splashes harmful bacteria through the kitchen

Do chef ever get fed up with the long hours? What kind of satisfaction helps you to stay motivated?

sure, we all have limits. the love of my beautiful wife and family, also bills

How good a chef is that tire anyway?

It keeps rotating

When you're buying/making dessert for yourselves what is your go to?

As you might be able to imagine I’m a big fan of cookies. I always have some dough in the freezer to pop in the oven and have with a scoop of ice cream. If buying- I’m going with a doughnut or pretty much any viennoiserie!

Any advice for risotto? Trying to get the texture right, and the creaminess right is just a pain, even when I get close, the whole thing just seems... bland.

cook with boiling stock until its all gone add in small increments, parmesan and butter helps at the end season as you go, I love white pepper as well a bit of preserved lemon perhaps

Would you get annoyed if I put ketchup over something you’ve cooked for me?

not at all, chase your dreams!

Any recommendations on timing, or where to find out more about it? Most of what I make are soups and stews, where you throw everything in and forget about it for a few hours. The taste there is good, but but it seems like for visual appeal and getting spices to behave well one would need to use shorter or more controlled time periods for their dishes. Thank you for the AMA!

its all based on the individual recipe or desired purpose, if its just for you focus on nutrition over presentation, if your making for others its ok to focus on presentation uniformity is a easy way to make things look great. can always add spice later in the process or just less to not overwhelm to whole project

I am depressed . What should I eat?

im sorry!! take a walk and try somewhere new even if its a new market. not medical advise!

How can the restaurant industry cope with the rising cost of basic ingredients?

its a good question one that not only effects restaurants, they usually have a price break buying in bulk but def still a problem, charge more cut the staff unfortunately

Any specific steps that a home cook take to improve themselves?

Practice, don't be afraid to try new recipes, and get a little better every time, focus on a weakness or area of improvement and work on it for a week, track progress force your self to be disciplined in every aspect! no short cuts

Are you from the scream at subordinates like a deranged imbecile method of culinary?

If so (or not) what is it about cooking that makes that acceptable?

nothing, learnt behavior but it has made great strides with the general awareness of the issue

What’s your go to meal to make when you are exhausted?

Take out, or braised chicken thighs with any vegetables, grains on hand. sear the kitchen add the veg and grain add water throw in the oven

Alot of recipes will include wine as an ingredient. Regardless of how much is cooked off, it's an ingredient I don't want to use.

What do you suggest to replace red wine that'll still give the dish a similar (it'll never be the same of course) profile?

Thank you, Chefs.

a splash or red wine vinegar!