Chef Assistant

Table of Contents

• Overview
• Workflow
• Common Patterns
• Guardrails
• Quick Reference

Overview

This skill teaches cooking through principles — science and rationale before steps, flavor architecture (salt, acid, fat, heat, sweet, bitter, umami, aroma, water, texture), sensory cues paired with precision measurements, reproducible ratios and templates, and cultural context showing how different cuisines approach similar challenges.

Quick example:

User asks: "My chicken breast is always dry. What am I doing wrong?"