The Wisdom of Chef Diego Jacquet: Insights into Cooking, Kitchen Life, and Beyond
1. The Heart of the Kitchen: Communication and Respect
Every Thursday, chefs from across the UK share their insights, tips, and experiences, offering a glimpse into the world of culinary art. Chef Diego Jacquet, the patron and chef at Zoilo and Florencio pizzeria in London, shares his perspective on what makes a kitchen tick. For Diego, one of his greatest pet peeves is the lack of communication in restaurants, particularly when kitchen staff fail to alert others when passing by. This simple courtesy, often referred to as calling "backs" or "behind," is crucial for safety and efficiency. Without it, a moment of distraction could lead to accidents or the need to redo a dish, which is not only frustrating but also wasteful. Diego emphasizes that clear communication is the backbone of any successful kitchen, ensuring smooth operations and safety for everyone involved. He also points out that poor communication between the front of house and the kitchen is a common mistake that can lead to disjointed service and unhappy customers. For Diego, teamwork is essential—everyone must work together seamlessly to provide an excellent experience for guests.
2. Advice for Aspiring Chefs: Dedication and Passion
For those looking to make a name for themselves in the culinary world, Diego offers a wealth of advice. His key tips include finding a good kitchen to learn in, keeping your head down, and staying focused. He stresses the importance of being attentive, available, and open to feedback without taking it personally. Money, he warns, should not be the primary motivator; instead, aspiring chefs should prioritize learning and growth. Diego’s advice reflects his belief that success in the kitchen comes from dedication, hard work, and a genuine passion for the craft. His words are a reminder that the culinary world is not just about creativity but also about discipline and perseverance.
3. Culinary Tips and Tricks: Brining and Beyond
Diego shares a practical tip for preparing meat that every home cook and professional chef can appreciate: brining. By soaking meat like poultry or pork in a saltwater solution, you can add flavor and tenderize it. The process is straightforward: combine 1kg of water with 100g of salt in a saucepan, submerge the meat, and bring it to a boil. The brining time will depend on the size of the meat, and Diego recommends consulting online resources for specific guidance. This simple technique can elevate your cooking and ensure that your dishes are both flavorful and tender. Diego’s tip is a testament to the importance of simple, effective techniques in achieving culinary excellence.
4. A Chef’s Favorite Things: Cookbooks and Comfort Food
When it comes to inspiration, Diego turns to the iconic cookbook White Heat by Marco Pierre White. This book holds a special place in his heart, as it was the first time he saw a chef presented as a rock star. For Diego, White Heat not only changed the way cookbooks were written but also made cooking cool and accessible. It’s a combination of autobiography and recipe collection, offering readers a glimpse into the life of a culinary legend while sharing his incredible dishes. On a more personal note, Diego’s go-to cheap eat at home is a crisp Spanish tortilla. Using just a few simple ingredients like eggs, onions, flavored crisps, and olive oil, he creates a delicious and satisfying meal. His tortilla recipe is a perfect example of how creativity and resourcefulness can turn humble ingredients into something extraordinary.
5. Cutting Costs and Reducing Waste in the Kitchen
Running a restaurant is not just about cooking; it’s also about managing costs and minimizing waste. Diego has found that buying ingredients more frequently, rather than in bulk, helps with cash flow and ensures that nothing goes to waste. He also swears by ox tongue as a versatile and cost-effective substitute in dishes, whether served cold or grilled. One of his most innovative tips is to never throw away citrus peels. By slicing off the white part and thinning the skin, you can create candied citrus peel or preserve it in syrup. These can be used as decorations for cakes or added to desserts for a burst of flavor. Diego’s approach to reducing waste is a reminder that even the smallest parts of ingredients can be transformed into something useful anddelicious.
6. Giving Back and Making a Difference
Diego’s commitment to community shines through in his efforts to give back. He often provides free meals, particularly pizza, to those in need near his restaurant. For him, it’s a small but meaningful way to help those less fortunate. This act of kindness reflects his belief in using his skills and resources to make a positive impact. Diego’s story is not just about cooking; it’s about the values that guide him both in and out of the kitchen. His philosophy of hard work, creativity, and generosity serves as an inspiration to anyone looking to make a difference, whether through food or other avenues.
