Why Chef Hillary Sterling Trusts Her Senses Over Science | Better in Person

Anchoring vendor negotiations with demonstrated purchase volume wins better terms because showing large, repeatable orders gives suppliers a reason to compete for your business.

Designing a station in a predictable, round-robin layout and matching it to a cook's handedness cuts wasted motion because tools stay within fluid reach and tasks require fewer movements.

Learning doneness by sight, sound, and touch builds practical mastery because repeated sensory practice teaches subtle cues—like a meat's glisten—that a thermometer alone can miss.

Stopping and correcting someone mid-task prevents dangerous habits because immediate demonstration replaces a wrong technique before it becomes ingrained.

Working service gives instant feedback that rewards quick problem-solving because cooks see diners' reactions in real time and can immediately adjust flavors, timing, or plating.

Restaurant profitability depends on tightly controlling food, wine, and labor because those categories make up the bulk of costs, so negotiating prices and ordering correctly directly moves the margin.

Eating is shaped as much by memory and context as by intrinsic taste because personal associations change how flavors are categorized and how much we enjoy them.

A 40-seat restaurant makes intricate, perfect dishes possible because fewer covers mean you can cook in small batches and give techniques the focused attention they need.