> In my view, there's not much that a home cook can learn from a chef. Julia Child commented on the difference, and thought that being a good home cook is an ar

> In my view, there's not much that a home cook can learn from a chef. Julia Child commented on the difference, and thought that being a good home cook is an art unto itself. A lot of what we do in home cooking is the art of the possible. We deal what's available at the supermarket, in season, whatever we can grow in our backyard gardens, etc. We may have limited equipment and limited budgets. Some of us live with vegetarians. I think there's a ton we can learn from chefs. Personally, I've learned a few things from Alton Brown, particularly about reproduce-ability; being able to reproduce a recipe that you cooked once that turned out well. In an interview with him (I think it was on Radiolab but not sure) he mentioned increasing the accuracy of your measurements: use a thermometer to measure heat and measure your dry ingredients by weight, not by volume.