Three Things That Matter More Than Decoration

Chef Andrey Salnikov spent seven years running masterclasses and cooking courses for home cooks — and he always saw the same mistake: people focus on decoration before they master the basics.
(Carousel)
His advice is built on three pillars:
First — a quality product. Fresh, ripe, chosen carefully. It doesn't matter whether you buy it at the market or a supermarket — what matters is that it's good. 

Second — the right technique. Don't overcook things in the oven out of fear. Understand what heat does to food, and you'll get a better result every time. Most people dry out meat or fish simply because they're afraid it isn't done.

Third — a clean, precise cut. How you slice something changes how it cooks and how it looks on the plate.

Get these three right, and the dish will look beautiful on its own — because it will look alive.