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PROFESSIONAL CHEF · HOME KITCHEN
Number 8 Cooking: Five-Star Food on a One-Star Budget.
Professional kitchen techniques, explained in plain language — so you cook with understanding, not just instructions. Recipes, Chef Talk, and a full culinary glossary, all free.
WHAT YOU’LL FIND HERE
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In-depth recipes with professional technique notes and the why behind every step.
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Chef Talk — industry knowledge, kitchen science, and real-world cooking advice.
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Culinary Glossary — 100+ terms defined with practical tips and real kitchen context.
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20+ years of professional kitchen experience, distilled for the home cook.
Written by Shannon Young — Head Chef, Executive Chef, Group Chef. 14 culinary competition awards.
Honey-Glazed Holiday Ham ⬥ Kitchen Ratios Every Cook Should Know ⬥ Mise en Place ⬥ Rosemary-Garlic Roasted Lamb ⬥ Guide to Pickling ⬥ Velouté ⬥ Cooking for Texture ⬥ Mirepoix ⬥ 12 Simple Recipes for Beginners ⬥ Reduction ⬥ Julienne ⬥ Christmas Ham Leftovers ⬥ Convection Oven Hacks ⬥ Knife Work ⬥ How To Be A Better Cook ⬥ Gruyère Potato Gratin ⬥ Honey-Glazed Holiday Ham ⬥ Kitchen Ratios Every Cook Should Know ⬥ Mise en Place ⬥ Rosemary-Garlic Roasted Lamb ⬥ Guide to Pickling ⬥ Velouté ⬥ Cooking for Texture ⬥ Mirepoix ⬥ 12 Simple Recipes for Beginners ⬥ Reduction ⬥ Julienne ⬥ Christmas Ham Leftovers ⬥ Convection Oven Hacks ⬥ Knife Work ⬥ How To Be A Better Cook ⬥ Gruyère Potato Gratin ⬥
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Recipes
From beginners to experienced home cooks. Every recipe comes with technique notes, exact temperatures in °C and °F, make-ahead tips, and the professional context that most recipe sites leave out.
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Chef Talk
Industry knowledge, kitchen science, and real-world cooking advice — written by a professional chef with 20+ years across commercial kitchens. Go deeper than any recipe can take you.
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Culinary Glossary
Over 100 culinary terms defined with real kitchen context, Pro Chef tips, and practical examples. The reference library is a must-have for every serious home cook.
FROM THE KITCHEN
Featured Recipes
Dishes built to teach, not just to feed. Every recipe is a lesson in how and why.
Exciting Festive Stuffing Variations: Creative Twists on Classic Stuffing
CONTINUE READINGExciting Festive Stuffing Variations: Creative Twists on Classic Stuffing
Christmas Ham Leftovers: 10 Chef-Inspired Ideas to Transform Your Glazed Ham
CONTINUE READINGChristmas Ham Leftovers: 10 Chef-Inspired Ideas to Transform Your Glazed Ham
Guide To Pickling: Mastering The Art Of Preserving With Brine And Vinegar
CONTINUE READINGGuide To Pickling: Mastering The Art Of Preserving With Brine And Vinegar
Culinary Confidence Boost With These 12 Simple Recipes For Beginners
CONTINUE READINGCulinary Confidence Boost With These 12 Simple Recipes For Beginners
Convection Oven Baked Ham With Honey Mustard Glaze
CONTINUE READINGConvection Oven Baked Ham With Honey Mustard Glaze
Convection Oven Roasted Lamb Leg A Fail-Proof Recipe
CONTINUE READINGConvection Oven Roasted Lamb Leg A Fail-Proof RecipeThe Number 8 Wire Approach to Cooking
In New Zealand, “number 8 wire” is a philosophy — the idea that with resourcefulness, ingenuity, and a willingness to understand how things work, you can achieve extraordinary results with what you have. That’s what Number 8 Cooking is built around.
You don’t need the most expensive ingredients or the latest kitchen gadget. You need to understand the fundamentals — why meat rests, how a roux thickens, what heat does to protein — and then apply that understanding confidently. That’s the difference between a cook who follows recipes and a cook who cooks.
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Understand the Why
Every technique is explained — not just what to do, but why it works, so you can adapt when things don’t go to plan.
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Precision Without Intimidation
Exact temperatures, precise knife cuts, and professional standards — taught in plain language anyone can follow.
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Skills That Compound
Every recipe teaches a transferable skill. Learn to make a mirepoix, and you’ve unlocked soups, sauces, braises, and stocks for life.
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Professional Standards, Home Kitchen
14 culinary competition awards. 20+ years in commercial kitchens. All of it adapted for home cooking, without compromise.
CHEFS TALK
Beyond The Recipe
Kitchen science, industry insight, and the kind of knowledge that only comes
from decades of professional cooking. Go deeper.
Cooking for Texture: The Underrated Element of Great Food
CONTINUE READINGCooking for Texture: The Underrated Element of Great Food
Kitchen Ratios Every Cook Should Know: The Secret Language of Cooking
CONTINUE READINGKitchen Ratios Every Cook Should Know: The Secret Language of Cooking
Creativity In Your Cooking: 10 Ingenious Ways To Use Everyday Ingredients
CONTINUE READINGCreativity In Your Cooking: 10 Ingenious Ways To Use Everyday Ingredients
12 Ways How To Be A Better Cook Beginner’s Guide
CONTINUE READING12 Ways How To Be A Better Cook Beginner’s Guide
A Beginner’s Guide To Kitchen Slang — Culinary Lingo All Aspiring Chefs And Cooks Should Know
CONTINUE READINGA Beginner’s Guide To Kitchen Slang — Culinary Lingo All Aspiring Chefs And Cooks Should Know
The Chef’s Guide To Recipe Development And Menu Planning
CONTINUE READINGThe Chef’s Guide To Recipe Development And Menu PlanningCULINARY GLOSSARY
The Language of Professional Cooking
Over 100 culinary terms — each defined with professional context, practical Pro Chef tips,
and real-world examples from a working kitchen.
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Mirepoix
Mirepoix is a foundational flavor base in classical French cuisine, made from a mixture of diced onions, carrots, and celery, typically in a 2:1:1 weight ratio.
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Reduction
Reduction is the process of simmering or boiling a liquid over sustained heat to evaporate water, concentrating the flavor compounds, sugars, acids, and any dissolved solids that remain.
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Velouté
Velouté (pronounced vel-oo-TAY, French for “velvety”) is one of the five French mother sauces, a smooth, pale sauce made by thickening a white stock (chicken, veal, or fish) with a white or blond roux.
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Julienne
Julienne is a classical French knife cut in which vegetables are sliced into fine, matchstick-shaped strips, usually measuring 1–2 mm thick and 4–5 cm long. This cut is often used for garnishes, stir-fries, salads, and soups.
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Knife Work
Knife work refers to the skills, techniques, and practices used to cut, slice, chop, and shape ingredients with precision and safety. It is one of the cornerstones of professional cooking.
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Mise en Place
Mise en Place, French for “everything in its place,” refers to the practice of preparing and organizing all ingredients, tools, and equipment before cooking begins.
Shannon Young
The Helpful Chef · Founder, Number 8 Cooking
I’m a professional chef with over twenty years in commercial kitchens across New Zealand — working as Head Chef, Executive Chef, and Group Chef. I hold a Professional Cookery Diploma from AUT New Zealand (City and Guilds) and have 14 culinary competition awards to my name.
Number 8 Cooking exists because I believe the gap between a confident home cook and a frustrated one isn’t talent — it’s access to the right knowledge. The techniques that make professional cooking look effortless aren’t secrets. They’re just explained better in restaurant kitchens than anywhere else. That’s what I’m here to change.
Caffeine freak. Chocolate and cherry devotee. Willing to cook anything once. Cooking is my unapologetic addiction — and this site is where I share everything I know.
Professional Cookery Diploma
City and Guilds · AUT New Zealand
14 Culinary Awards
20+ Years of Professional Experience
LIMITED OFFER
Take the Professional Kitchen Home with You
The Stress-Free Holiday Recipe Bundle brings together six complete professional recipes, five expert bonus guides, and everything you need to host the most confident, delicious holiday feast of your life.
- 6 complete holiday recipes — 2 mains, 3 sides, 1 dessert.
- Holiday Feast Prep Checklist — day-by-day countdown.
- Food & Wine Pairing Guide for every dish.
- Lamb & Ham Cooking Charts — times per lb and per kg.
- 5 Ham Glaze Recipes including Bourbon Honey.
- Thanksgiving Convection Oven Schedule and Turkey Chart.
$10
One-time · Instant PDF download
Stripe secure checkout · 11 PDFs in one download · Access on any device