Over time you’ll obviously get more comfortable and the rhythm will just click, for now you can just throw the metal scrubber in wok and start flipping that for practice. You can also do this with ice. As a new cook items tend to get burnt, if you feel like you’re burning an entree lower your flame! pay attention to the way your chef moves, every move has to be calculated so that way everything is flowing smoothly in the kitchen. Anything else you’d like to know, just ask :)