COCH: What’s the home cook’s first mistake?
VK: The first mistake is not reading the recipe thoroughly and understanding it completely. The understanding part is really important—many people think they know what certain things are or what they mean, but really don’t.

COCH: What’s the most common mistake you see students make at Le Cordon Bleu? How do you help them?
VK: The most common mistake by my students would tie into that first question: they try to hurry through recipes because they want a quick result, especially the first time they make something. It’s important to take your time, don’t try to hurry things but also try not to be afraid to fail. It’s just food. Start simply and then take on more and more. It’s a step by step process, I try to teach that not only at LCB but in the Pro Approach classes as well.

COCH: Do we really need to make home-made stock?
VK: Making your own stock is only as important as you make it. If you are concerned about quality, the simple task of making your own stocks is so worth the effort because of the superior product that is produced. While not everyone uses all three of the main stock varieties we prepare, if you make foods based on any of them you should at least know how to make them and know how a homemade product compares to store bought products.

COCH: How many hours (or years) do you have to spend chopping, searing, basting, and reducing to become a restaurant chef?
VK: How long it takes to become a “chef” depends on the person. You will always need to have experience in doing, but the passion and drive is at least as important. Many people can be good cooks, many fewer can be good chefs.

COCH: What’s your favorite meal?
VK: Anything braised!

COCH: What is something we can do to recreate the restaurant experience at home?
VK: Well to me it means someone else is cooking and serving me, and that doesn’t happen at home! But sure, some things are difficult to recreate because certain products are very hard to source for the home. One example is making brown veal stock. It’s very hard to source veal bones. In the Pro Approach series, I try to simplify some of those seemingly impossible “restaurant kitchen” tasks for the home cook so that high-quality food becomes easier to prepare at home.