Place the thighs skin-side down in a hot, greased pan — then don’t touch them for 3–5 minutes. Starting with dry chicken and a properly heated pan sets you up for crispy skin that releases ...

Use a heavy-bottomed skillet — cast iron or stainless steel are always a good idea (and very French). Heat it over medium–high heat for about 3–5 minutes. We want the pan hot, but not smoking.

Greenville Technical College’s Culinary Institute refreshes its brand to reflect excellence, fueling the city’s growing ...

(Sidenote: culinary school kids love those bendy little spatulas.) Sear the other side for another 3–5 minutes, then remove the chicken from the pan and set it aside.

A: Not really. I was too young and green. In culinary school it’s all about absorbing, learning, practicing and repeating. Then, you can question later. But it’s all “yes, chef!” at first.