Walk Like a Chef: Recipes and Techniques for Becoming a Better Cook

Soon after they started dating, Jasmine Stoy started posting videos of Musashi Osaki, a professional chef, cooking on social media. Blown away by the response, they discovered that home cooks want to know pointers from insiders in the industry and to discover the tips and tricks that make a chef tick.

Walk Like a Chef unravels the principles that Musashi has learned in his ten-year journey as a chef, working at Michelin-starred restaurants like Blue Hill at Stone Barns, Kokyu, and Restaurant Yuu, so readers can channel a chef’s mindset in the kitchen. Each chapter focuses on a trait the best chefs embody—like grit, curiosity, and resourcefulness—to help you build your own confidence in the kitchen.

Practice “patience” and resist the urge to walk away and multitask with Crispy Grilled Cheese, “resourcefulness” with Baby Potatoes Roasted in Coffee Grounds with Yuzu Aioli and Toasted Nori, and “balance” with Crispy Pork Belly with Japanese Molasses and Fermented Mustard Greens. Technical skills are important, but so is knowing how to carry yourself with confidence, intentionality, and a sense of calm. By the end of this book and by learning these principles, you, too, can walk like a chef.