Chef Anne Burrell didn’t just teach us how to cook; she made us want to cook. With her wild blond hair, fiery spirit, and contagious love for food, she turned everyday meals into celebrations. Watching her felt like getting a pep talk and a cooking class simultaneously.
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She had a way of making the kitchen feel exciting, not intimidating. Whether she was shouting “brown food tastes good!” or showing us how to make pasta from scratch, she left a lasting mark. Here are the lessons we’ll always carry; thank you, Anne.
Season everything with heart
Anne believed food should be bold and flavorful, and that starts with seasoning. She taught us to salt every dish layer, not just at the end.
That simple trick made everything taste better. It wasn’t just about the salt; it was about paying attention. She wanted us to care about the flavor. And thanks to her, we do.
Believe in yourself in the kitchen
Anne reminded us over and over that confidence is the most important ingredient. She encouraged us to trust our instincts, even if we weren’t sure what we were doing.
Cooking, she said, isn’t about perfection; it’s about trying, tasting, and learning. Her energy made us feel brave enough to try something new. She made confidence feel like a spice we could sprinkle on everything. And now, we do.
Let the onions take their time
Anne was never in a rush, especially when it came to onions. She showed us that slowly cooking onions brings out sweetness and flavor that can't be rushed.
When she said “brown food tastes good,” she meant it. She helped us understand that patience makes better food. She made even the simplest ingredient feel like magic. And we’ve never looked at onions the same since.
Be ready before you start
Mise en place wasn’t just a fancy term to Anne; it was a game plan. She taught us to prep everything before we turned on the stove. It made cooking smoother, cleaner, and way more fun.
Having our ingredients ready gave us control. Anne wanted us to feel like chefs, not just people making dinner. And thanks to her, we do.
Use the good olive oil
Anne always said quality matters, and she meant it. She showed us that a really good olive oil splash can change everything. Whether it was drizzled over roasted veggies or tossed into a salad, she made us taste the difference.
She reminded us to use ingredients that made us happy. Cooking wasn’t about being fancy, it was about caring. And a good olive oil showed you cared.
Respect the ingredients
Anne treated every ingredient with care and intention. She didn’t just throw things into a pot, she coaxed flavor out of them. She taught us that how you handle your ingredients matters.
Treating food with respect showed up in the final taste. Even a tomato or a carrot deserved love. Anne made us want to cook with more heart.
Don’t be afraid of heat
Anne wasn’t afraid to turn up the flame. She taught us that high heat is how you get a perfect sear or a beautiful crust. Too many of us were cooking scared—she helped us change that.
She made us understand how heat works, and how to use it right. Once we learned to embrace the sizzle, we never looked back. Anne permitted us to cook boldly.
Save the pasta water
Anne loved pasta, and she never let us pour the magic down the drain. She called pasta water “liquid gold,” and for good reason. That starchy water brought sauces to life.
She taught us how to use it to make everything silkier and tastier. A little ladle of it could transform a dish. Anne made us feel like pros with one simple trick.
Clean as you go
Anne was fun, but she was also practical. She always cleaned while she cooked, and told us we should, too. It made the process smoother and the kitchen more pleasant. Instead of ending with a disaster zone, we finished with a smile. She made us better cooks and better kitchen managers. That’s the Anne effect.
Taste, taste, taste
Anne never stopped tasting, and now we don’t either. She taught us that tasting all the way through is the key to getting it right not just at the end, but every step of the way.
She wanted us to be in a conversation with our food. Her approach wasn’t robotic; it was alive. And now, our food is, too.
Keep practicing
Anne made mistakes. She admitted it, laughed at it, and then tried again. She reminded us that no one is born a great cook. You have to mess up, try again, and get better each time. Her honesty gave us room to grow. And we’ll keep practicing, because that’s what she would do.
Finish with fresh herbs
Anne showed us that a sprinkle of fresh herbs can wake up a dish. Parsley, basil, chives, just a little at the end makes food pop. She called them “the jewelry” of a dish. We didn’t need to overthink it. Just a handful of green brought brightness and beauty. Anne gave us that final flourish.
Roast until golden
Anne taught us to roast vegetables until they were deeply golden and delicious. No pale carrots here, she wanted crispy edges and caramelized flavor.
She taught us not to crowd the pan and to crank the oven. Roasting wasn’t just cooking—it was transforming. Vegetables became craveable. That’s Anne’s touch.
Keep it simple
Anne didn’t need 20 ingredients to make something amazing. She showed us how powerful simple food can be. It was enough for a great tomato, some olive oil, fresh herbs. She reminded us to let the food speak. Cooking didn’t need to be complicated. And with Anne, it never was.
Cook to connect
More than anything, Anne believed food was meant to bring people together. She reminded us that the best meals are the ones we share. Cooking wasn’t just about flavor, it was about love.
A table full of food is a table full of joy. She taught us that the kitchen is where memories are made. And the best thing we ever learned from Anne is that food is love.
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