Cook Like a Pro: 11 Tips from Coca Restaurant CEO Pitaya Phanphen sophon

1. Plan your meal.
Choose a main course. Consider your audience, their likes and your hopes for the evening. Once you’ve selected a main course, the rest of your meal falls into place.

Then, select salads, sides, desserts and wines that complement your entrée.

Finally, decide which dishes you’ll prepare and when, and which can be store-bought, like an exquisite dessert!


2. Read the recipes.
Do this long before you start cooking. Read all of each recipe and note:
• Which cooking methods—sautéing, baking, broiling—will you use?
• What equipment and ingredients are needed?
• How much time will prep and cooking take?


3. Make a rough cooking plan.
Walk through the recipe steps, and figure out how much time and preparation each requires. Take that information and calculate how long it will take to prepare the dish and set it against when you want to present it to your guests. Then do the same for any other dishes you plan to serve, and make a rough step-by-step plan that ensures that your courses are ready when required.


4. Make a shopping list.
Compare the ingredients you need with what you have on hand in your pantry, refrigerator and kitchen. Make a shopping list of missing staples and ingredients necessary for your evening’s recipes.

Shopping tips:
• Avoid waste and save money: Plan portions, then shop.
• Always read labels (for expiry dates) and ingredients.
• If you don’t understand the name, don’t buy it!
• Avoid “low-fat” foods: Please read the labels. Most of them substitute fats and oils with chemicals. You’ll be surprised at how much chemicals low-fat foods contain.
• Avoid margarine: Butter tastes better, and requires smaller quantities when cooking.
• Save time: Shop during off-peak hours. You’re more likely to get what you want if you’re not jostled and distracted by crowds.
• Don’t overbuy. Make a list and stick to it! Stay focused, shop quickly, don’t linger.
• Make friends at the market. Get to know your fish seller and butcher and get their advice!

Click here for more culinary tips from Mr. Pitaya Phanphensophon.

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Read on for culinary tips from Mr. Pitaya Phanphensophon.

5. Save time wisely.
Not everything has to be hand-made. Store-bought ingredients such as mayonnaise save you kitchen time that you can share with your family and guests. They’ll appreciate it!


6. Prepare your equipment.
Read the recipe to see what equipment you’ll need…then make sure it’s on hand, so you don’t waste time while cooking.


7. Preheat the oven and ready the pans.
Having your pans and oven at the right temperature and ready for use saves time, locks in flavors, and lets you work at a steady pace.


8. Do all prep work, then start cooking.
That’s right. Get all your chopping, melting, measuring done, and then arrange your ingredients over the counter neatly in bowls, ready for use as required in the recipe.

Map out meal preparation. Review recipes and note their cooking times. Remember that there are three types of dishes:
•    Those with long cooking times but needing little attention (roast chicken, etc.)
•    Dishes that need attention but cook quickly (pan-fried shrimp or fish)
•    Those made ahead and reheated (lasagna and tomato sauce)
Review your menu and plan prep and cooking accordingly.

Prepare some of the meal ahead. Ready your ingredients, wash and dry salad greens in the morning, wrap them in paper towels or muslim to absorb moisture, and pack loosely in plastic bags in the fridge.


9. Don’t stop once you start.


10. Add just enough seasoning to enhance, not mask, your ingredients’ natural flavors.
If you can, grow your own herbs and spices. My own herb garden at home keeps our kitchen supplied with fresh basil, chilies and herbs.


11. Please experiment.
We begin with dipping sauces, dressings, and pastes. It’s okay to adjust them to your taste and local ingredients, as it is worth out starter, salad and main course recipes. You may sacrifice a bit of authenticity, but if your ingredients are fresh, not flavor or appearance. After all, you probably have more pressing concerns than hunting down some rare spice!

Don’t be afraid to use substitutes! Experimenting and adjusting is part of every cook’s repertoire and make your cooking distinctive. HINT: If it tastes awful, don’t try it again!

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