The Chef shows you why it's important to start with a hot pan

It's the little things, really.

Chopping an onion a bit more slowly, so the pieces are uniform size instead of bludgeoned.

Choosing the less sexy vegetable in season instead of the one we think we want, all the way from Chile.

Seasoning a piece of meat with salt and pepper from chest height, instead of right on top of it, to make sure it tastes good.

And then there's the hot pan.

Before I met Danny, I was impatient to eat. I didn't cook as much as I do now. I certainly didn't enjoy it the way I do now. I thought the point of all this was to put food on the plate, and fast.

How much I missed!

When I started to cook a chicken breast, before I met Danny, I turned on the burner, plonked down a skillet, poured in the oil, and plopped down the meat. All within 30 seconds of each other.

Danny taught me a different way. Want to see what a difference it makes?