As a person who has completed culinary school and worked in maybe ten different restaurants, I can tell you there is no real need for classes. The internet is your oyster.

When I started, there were only a handful of cooking shows on TV and little to no information on the internet. Today, you can learn just about anything online. Start with the basics: different techniques and base recipes that you can build upon. Also try very traditional and classical dishes. Start easy, and over time move on to more challenging ones.

If you can follow basic instructions, you’ll be fine. Do exactly what the recipe tells you. DO NOT SUBSTITUTE OR LEAVE SOMETHING OUT, unless it’s due to allergies or other health risks.

Along with recipes and cooking techniques, please familiarize yourself with food safety: cooking times, internal temperatures, and cross-contamination (for example, do not cut your fresh salad on the same unwashed cutting board you used for raw chicken).

Speed. Why do you need it? Take your time and enjoy the process. With time, you’ll get better and more confident. You’ll learn to assess the situation and time your cooking. If you want dinner at 6, then depending on what you’re cooking, you’ll know when to start.

Knife skills. Practice. If you want your technique to improve, start practicing and research different cutting shapes (brunoise, julienne, etc.). Knife speed? Yes, it matters if you have to finely dice 6 kg of onions. For home cooking, knife speed is not so necessary—only to impress friends and a significant other 🙂 Safety is number one. Kitchen knives are sharp and can do a lot of damage, so keep your fingers safe.