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" Pressed for time to cook after work? Tired of scrubbing pans? The James Beard award-winning chefs from America Cooks with Chefs, a movement that connects Americans to healthy, tasty, and practical food, gave us their restaurant secrets that you can use in your home kitchen.     1. Prep work is the key to a chef&amp;#039;s success.Getting food onto the plate isn&amp;#039;t as easy as it looks. While your perfectly cooked dish came out of the restaurant&amp;#039;s kitchen in 15 minutes, there was actually hours of prep work that went into the meal. Restaurants have brigades of chefs that work as a team to prep food in advance and break down protein portions, cook sauces, and chop produce. Maria Hines, co-owner/head chef of Tilth, says you can use the same principle at home by prepping food in advance for the week, so on busy days when you don&amp;#039;t have time to cook you have healthy items ready to go in the freezer or fridge like stews, soups, one pot meals, etc.  2. Seasoning brings your food to the next level. Ever wonder how restaurant chefs make their food pop in your mouth? Jimmy Schmidt, executive chef at Morgan&amp;#039;s in the desert, says that blended salts are the building blocks of his dishes, adding complexity to flavors and helping them complement one another. He makes these blends and infusions from simple pantry ingredients, and promises it doesn&amp;#039;t take the expertise of a professional chef. Salt blends are made by adding a ground spice or herb, such as coriander or rosemary, to a base salt. Michelle Bernstein, co-owner/head chef of Michy&amp;#039;s and Crumb on Parchment, says that you can wake up stale spices by toasting them before adding to other dishes, either in a dry saucepan, on the stovetop, or a dry roasting pan in the oven. Just be careful not to burn them!  3. Tin foil is a great cooking aide and makes for easy cleanup. Chef Schmidt says you should get creative with cooking with tin foil. You can prep vegetables in advance, store them, and cook them all in one tin foil pouch. The best part is that this method saves time on cleanup as well, because the tinfoil can be recycled and the pan won&amp;#039;t need washing. Try caramelizing Chef Jimmy&amp;#039;s favorites including beets, parsnips, and fennel bulbs, but whatever root vegetables you have on hand \u2014 carrots, potatoes, onions, etc. \u2014 will work as well. Add olive oil and pinch the edges of the pouch shut, then place in the oven on a metal pan at 450 degrees Fahrenheit.  4. Homemade salad dressing is easier to make than you think. Make your salads standout by making dressing from scratch. Mary Sue Milliken, co-chef/owner of Border Grill Restaurants &amp;amp;amp; Truck, says you just need to remember the golden ratio: 3 parts oil to 2 parts acid. Your oil can be anything from olive to avocado to canola oil while your acid can be anything from lemon or lime juice to tangy sherry, rice or red wine vinegar. Chef Schmidt says you can also make homemade infused oils and use them as dressing or marinades. Heat oil to 140 to 150 degrees Fahrenheit and add basil, garlic, chili, smoked paprika, or whatever other spice or herb suits your fancy (and your dish).  Rachel Reed works for America Cooks with Chefs, an entertaining health and wellness movement that connects Americans to resources that empower them to eat healthy, tasty and practical food. This article originally appeared on Goodhousekeeping.com. NEXT: 7 Commandments for Making Perfect Gravy "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/kitchen-tools/kitchen-secrets/news/a41615/chef-cooking-secrets-ghk1214/>