I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

The quote “I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.” by Cat Cora emphasizes the importance of kitchen hygiene and efficiency during the cooking process. Cora advocates for a proactive approach to cleanliness, not just for aesthetic or practical reasons, but as a fundamental step in ensuring food safety and preventing health hazards.

Cat Cora, a renowned chef, author, and television personality, is best known as the first female Iron Chef on the show Iron Chef America. Her culinary background and leadership in professional kitchens lend credibility to this advice, which is rooted in standard culinary practice. Professional chefs are trained to keep their workstations clean to minimize clutter, prevent accidents, and reduce the risk of bacterial contamination—all of which are key concerns in any food preparation environment.

The principle of "clean as you go" does more than keep the kitchen tidy—it actively reduces the chances of cross contamination, where bacteria from raw meat or unwashed produce can spread to other foods or surfaces. This approach also makes the cooking experience more organized, less stressful, and easier to manage, especially when preparing multiple dishes. It instills a sense of discipline and awareness, both of which are crucial in maintaining a safe kitchen environment.

Ultimately, Cora’s quote is a reminder that cooking isn’t just about creating delicious meals—it’s also about doing so responsibly. Incorporating cleaning habits into the cooking process protects both the cook and the people being served. It’s practical wisdom from a seasoned professional that applies equally to home kitchens and commercial settings, reinforcing that food safety begins long before the food hits the plate.