I went behind the scenes in a Michelin-starred chef's kitchen — here's 3 things I learned

I may be a Homes Editor, but first and foremost, I am a foodie. So when HexClad offered me a first look at an exciting new restaurant opening, complete with a behind-the-scenes look in its kitchen, I jumped at the chance.

The restaurant in question is Corenucopia: the latest venture of Clare Smyth, Chef Patron of the Michelin three-star Core in London and former Chef Patron at Restaurant Gordon Ramsay. And as part of the experience, I had the privilege of watching Smyth put together my meal in her own kitchen. I even got the chance to roll up my sleeves and segment a lemon for our citrus butter sauce. And yes, it was delicious as it sounds.

What I learned has had an immediate impact on how I cook at home. Here's three tips I picked up from my behind-the-scenes look at a Michelin-starred chef's kitchen.

Three things I learned from a Michelin-starred chef

1. You don't need high heat to get a good sear

We love an induction cooktop at Tom's Guide. In fact, we've even reviewed three portable induction cooktops at a range of prices. One great feature of an induction cooktop is just how fast they can heat your pans, and some can even bring water to a boil in under a minute. So I wasn't surprised to see Smyth use an induction cooktop to sear a scallop for our starter.

What did surprise me was how controlled the cook was: she pre-heated the frying pan to a medium level and gently laid down the scallop, which started to sizzle but not splatter. Smyth occasionally basted it in butter, allowing it to cook gently for a few minutes before flipping it over to reveal a gorgeous brown sear.

When I want a sear, I turn my stove up to its maximum heat and blast my meat or fish for a short spurt of heat. It kicks up smoke and likely runs the risk of burning my food, but it always struck me as the only way to get a good crust on a steak, or a crispy fish skin. After seeing how controlled Smyth's cooking was, I'll be going low and slow the next time I cook scallops.

2. You can't make good food with bad cookware

Smyth partners with HexClad in her restaurants, meaning her kitchens are fully stocked with this hybrid cookware. I watched her baste scallops (yes, with a metal spoon), whisk up a quick pan sauce, and flip a pie completely cleanly away from a deep-sided pan in this cookware, and she made it look effortless.

You can't do any of this with high-maintenance cookware — the kind that comes with maximum temperatures, fussy care instructions or an easily damaged nonstick coating. That leaves you with quite a small pool of suitable cookware to choose from: either stainless steel, or something hybrid, like a HexClad pan.

I'm fortunate in that I've already had my pans for a few years, so just like any bad workman, I really can't blame my tools. However, seeing them being used in a professional kitchen definitely had me building a mental wishlist of the next items I want to add to my collection. Chief among them is Smyth's personal favorite, the Hybrid Deep Sauté Pan, which she says is the most versatile pan in her arsenal.

HexClad Hybrid Deep Sauté Pan: was $229 now $199 at HexClad Cookware (US)

According to HexClad, this deep sauté pan is perfect for deep frying, braising, and poaching. It's also large enough to roast a whole chicken.

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3. It's all in the preparation

I wasn't surprised to see the impeccable assembly line in place in Corenucopia's kitchen, but it did make me realize just how disorganized my own meal prep is.

Smyth's kitchen had containers of everything from seared cubes of bacon to perfectly chopped gherkins ready to be assembled or whisked into a sauce at a moment's notice. It made what must be an insanely fast-paced space feel calm and orderly. Everything had a place, and preparing ingredients ensures that everything is done to the highest standard.

So, I've started doing this in my own kitchen. Ideally, I'd have some stainless steel modular containers like the pro kitchens do, but instead I use plastic food storage containers to hold all my chopped onions, cubed carrots, marinated chicken, and any other pre-prepped ingredients I need to get my weekly meal prep done. It makes the entire process so much more organized, and allows me to clean up as I go.

You can watch Smyth's episode of Open To Close on Tubi, available now.

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