How I’d Train Chefs to Cook Any Meat

In this masterclass from London’s acclaimed restaurant Fallow, co-founder Will details the exact pedagogical approach used to train professional line chefs in the art of meat cookery. Rather than relying on rigid recipes or arbitrary timings, the Fallow methodology focuses on developing a deep, intuitive understanding of protein structure, heat transfer, and temperature control. Designed for chefs looking to lift their line performance, this guide demystifies the cooking of six fundamental proteins: lamb, pork, duck, chicken, pigeon, and beef steak.\n\n## The Core Principles of Professional Meat Cookery\nTo cook meat to a Michelin-standard consistently, chefs must shift from a recipe-following mindset to one of active observation. The foundational skill lies in controlling heat application based on the specific cut's composition. For instance, rendering fat caps correctly requires patient, low-to-medium heat initiation to draw out the fat and crisp the skin, rather than blasting it with high heat which merely sears the exterior while leaving the underlying fat flabby and unrendered.\n\nFurthermore, mastering the rest period is non-negotiable. Modern professional kitchens balance traditional touch-based instincts with precision tools, such as high-accuracy probe thermometers, to monitor internal temperature rises during resting. This ensures that delicate proteins do not overshoot their optimal doneness off the heat, preserving juices and ensuring uniform pinkness from edge to edge.\n\n## Mastering Specific Proteins\nEach protein demands a bespoke strategy. Duck breasts require meticulous skin scoring and gradual rendering, starting in a cold pan to slowly melt the heavy fat layer before sealing. Conversely, game birds like pigeon demand swift, high-heat pan-searing to keep the incredibly lean breast meat rare and tender, avoiding the liver-like texture that overcooking induces.\n\nWhen handling chicken, the challenge shifts to balancing the cooking times of different muscles or achieving a perfectly crisp skin without drying out the breast meat. For beef steaks and lamb cutlets, the focus returns to managing the sear-to-rest ratio. By understanding these individual requirements, commis and chef de parties can move away from guesswork, building a reliable, instinctual kitchen-ready workflow.