The Chef’s Shortcut

The Chef’s Shortcut to Cooking Smarter, Not Harder

Every chef has a few tricks up their sleeve. Little shortcuts that look effortless but make all the difference in the kitchen. One of my favorites? Batch cooking.

Instead of starting from scratch every night, I roast one simple protein at the beginning of the week. In this case: slow-roasted chicken thighs. That single tray becomes the backbone for everything that follows — grain bowls, wraps, stir-fries, soups, and salads.

Here’s why this shortcut works so well:

• Time Savings: One cook day, multiple 10-minute meals.

• Nutrition Built In: Whole

  foods, fresh herbs, clean seasonings — balanced and satisfying.

• Budget-Friendly: Bulk cooking stretches your dollar and reduces food waste.

• Endless Variety: Change up grains, vegetables, and spices to keep meals interesting.

This is what I call the OneBatch system — a chef-created framework designed to give you freedom in the kitchen, not more rules. You’ll find everything from a Mediterranean Pita Wrap with dill-honey yogurt sauce to a bright Cran-Walnut Chicken Salad in this week’s guide.

Think of it as setting yourself up like a chef does: mise en place for your whole week. One tray of chicken turns into five unique meals, without the burnout of cooking from zero every night.

Try the full OneBatch system :

This is the chef’s shortcut. Smarter prep, less stress, and food that actually fuels you.

See you at the table,
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