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Gordon Ramsay: Start with Homemade Stock to Elevate Every Dish

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  Published in Food and Wine on Tuesday, December 23rd 2025 at 7:04 GMT by Food & Wine

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Celebrity Chef Tips 2025: A 500‑Word Summary

Food & Wine’s “Celebrity Chef Tips 2025” is a forward‑looking culinary roundup that gathers the voices of ten of the industry’s most recognizable chefs. The piece is framed as a springboard for home cooks looking to refresh their repertoire in the new year, offering actionable advice that spans everything from ingredient selection to kitchen technology. Each chef is given a single, punchy tip that encapsulates their philosophy, and the article often links to their latest books, signature dishes, or short video demos to let readers dig deeper.

1. Gordon Ramsay – “Make Your Own Stock”

Ramsay opens the article with a call to “start at the base.” He argues that a rich, homemade stock not only elevates a dish but also reduces waste—just by salvaging bones that would otherwise go to waste. The linked YouTube tutorial shows Ramsay’s three‑hour simmer and how to reduce it into a versatile liquid that can replace store‑bought broths. Ramsay’s tip is a reminder that quality starts from the very foundation of a meal.

2. Thomas Keller – “Invest in a Quality Knife”

Keller’s classic focus on precision is captured in a straightforward recommendation: “Never compromise on a chef’s knife.” The article links to Keller’s own line of knives and a short video on proper sharpening technique. He explains how a blade that stays true to its edge frees you to cook more elegantly, especially when working with fresh seasonal produce. The broader point is that investing in a single piece of equipment can pay dividends across many dishes.

3. David Chang – “Embrace Fermentation”

David Chang, known for his modernist take on Korean‑American cuisine, stresses the importance of fermented foods as both flavor boosters and gut‑health allies. The article links to his newest cookbook, The Fermenting Kitchen, where he walks readers through kimchi, kombucha, and miso. Chang’s tip is about the patience required to bring out depth and complexity in foods that might otherwise be considered “old school.”

4. Heston Blumenthal – “Use Sous‑Vide for Consistency”

Blumenthal, a master of experimental cooking, explains why sous‑vide is the chef’s best ally for precise temperature control. He links to a detailed PDF of his sous‑vide recipe collection and a short demonstration video that shows how to set up the equipment on a simple countertop. His advice is geared toward making restaurant‑quality results at home, and it underscores the marriage of science and art.

5. José Andrés – “Plan with a Weekly Ingredient Menu”

Andrés offers a strategy that cuts through the chaos of grocery shopping: “Create an ingredient menu for the week.” The article links to his blog post where he shares a sample menu that balances protein, vegetable, and grain components while staying flexible for last‑minute changes. The idea is to reduce impulse purchases and waste while still keeping meals exciting.

6. Dominique Crenn – “Season at the End”

French chef Dominique Crenn takes a more subtle approach. She advises to “season at the end of cooking” to preserve the flavor of delicate herbs. A link to her recent interview on NPR illustrates how over‑seasoning can mask a dish’s inherent brightness. Crenn’s tip is both a practical reminder and an artistic statement about respecting each component’s integrity.

7. Eric Ripert – “Use Fresh Fish Daily”

For the seafood lover, Ripert’s mantra is straightforward: “Never sub‑stitute; use the freshest fish.” The article links to a short video in which Ripert demonstrates how to fillet a snapper on a commercial-grade kitchen scale. The piece also offers a list of seasonal fish that can be sourced locally, reinforcing the sustainability aspect of the tip.

8. Giada De Laurentiis – “Add a Sweet Touch to Savory Dishes”

Giada’s tip is an invitation to experiment: “Add a splash of fruit or honey to savory sauces.” The article links to her Instagram Reel, where she prepares a lemon‑honey glaze for roasted chicken. Her suggestion reflects a broader trend of blending sweet and savory to create layers of flavor.

9. Padma Lakshmi – “Cook in Small Batches”

Padma Lakshmi encourages a more mindful approach to cooking: “Work in small batches.” She explains that this technique allows for better control over temperature and texture, especially when dealing with delicate proteins. The article links to a short video where Padma demonstrates how to sauté shrimp in a single pan without overcrowding.

10. Rachael Ray – “Use a Food Processor for Prep”

Rachael Ray, ever the advocate for speed and convenience, closes the roundup with a device‑focused tip: “Harness a food processor for prep.” She links to a step‑by‑step guide on how to use a food processor to julienne carrots, shred cheese, and even puree sauces, all in minutes. Her message is that the right tools can make the cooking process feel almost effortless.

The Takeaway

Across the board, the chefs share a common thread: respect for ingredients, investment in quality tools, and a willingness to experiment with new techniques. The article’s design encourages readers to explore each link, whether it’s a video demo, a cookbook, or a blog post, providing a multi‑layered learning experience. By offering concise, actionable advice and supplemental resources, Food & Wine’s “Celebrity Chef Tips 2025” serves both novice and seasoned cooks looking to elevate their culinary game in the coming year.