My kitchen rules

OK, so these aren't really my kitchen rules, they come from the brilliant "Too Many Chiefs Only One Indian" by Sat Bains, chef proprietor of Restaurant Sat Bains in Nottingham. They might as well be mine because there are so many of them that I live by and I believe will improve everybody's cooking and eating for the better.

1. Be the Best. Work hard. Work fast. Work clean.
 
2. Every ingredient we use has to be the best we can afford.
 
3. Seasons have to rule the kitchen.
 
4. Only allow minimal manipulation when necessary.
 
5. Elevate flavors through understanding.
 
6. Cook as if you are eating.
 
7. Waste is poor workmanship.
 
8. Extraction of flavor is our role in life as cooks.
 
9. Balance of menu is our obligation to our guests.
 
10. Health is crucial in menu planning.
 
11. Seasoning is a true skill so taste, taste, and taste again.
 
12. Our goal is to be the best we should act like the best!


One last thing. Sat is currently heading to Everest to set a world record for the world's highest black tie dinner party. They are trying to raise £100,000 for Community Action Nepal. If you buy a copy of the book direct from the publisher here, it will cost you less and the difference will go towards the fund. Win-win.