Menu
SkillsMP has collected 40 skills from DedInc/chef-agentic-skills. Open a skill to review its source and details.
Showing 40 of 40 collected skills.
Turn recipes into executable kitchen steps matched to attention, experience, equipment and measurement needs. Use for ADHD/СДВГ, fatigue, overwhelm, difficulty tracking several tasks, explicit novice execution help, inability to estimate quantities by eye,…
Bread and dough engineering: baker's percentages, hydration, dough development, fermentation stages, shaping and baking. Use for bread, pizza dough, flatbreads, yeasted dough, pasta or dumpling dough, recipe scaling and dough failures. Let…
Beverage and pairing authority — wine pairing and enogastronomy, beer, tea, coffee, non-alcoholic pairings, cocktails with food, and building a drinks plan for a meal or event. Use whenever the user asks what to drink with a dish, plans a dinner/banquet…
Equipment and skill-level adaptation authority for recipes: one burner, weak or uneven heat, no oven, limited tools, beginner technique and cue-based doneness. Use when kitchen constraints or cooking experience affect execution. Keep…
Chinese cuisine authority — the Eight Great Traditions (Sichuan, Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, Anhui), wok technique and wok hei at home, the flavor-base grammar (aromatics + fermented sauces), velveting, stir-fry architecture,…
French classical cuisine authority — the technique canon that professional cooking is built on: mother sauces in context, stocks and fonds, sauté-deglaze-mount grammar, braises (bourguignon, coq au vin), confit, soufflés, omelets, bistro repertoire, and…
German and Central European cuisine authority — braising and roasting culture (Braten, Rouladen, Schweinshaxe), the potato canon, bread and pretzel craft, sausage literacy, fermentation heritage (sauerkraut done right), sweet-sour balance, and Kaffee und…
Indian cuisine authority — the spice CHEMISTRY layer: blooming (tadka/tarka), masala building, onion-tomato-ginger-garlic base grammar, regional map (north dairy-wheat vs south coconut-rice-ferment), dal mastery, curry architecture without curry powder, and…
Italian cuisine authority — cucina povera philosophy, pasta mastery (dried, fresh, sauce-marriage rules), risotto technique, regional map (north butter/rice vs south oil/tomato), and the Italian laws of restraint (few ingredients, perfect execution,…
Japanese cuisine authority — precision, umami science, dashi as the master stock, the sho-yu/miso/mirin seasoning system, rice discipline, donburi/noodle/izakaya home repertoire, and the Japanese aesthetic of restraint (five colors, five methods,…
Mexican cuisine authority — nixtamalization and the corn foundation, the dried-chili flavor library (it is NOT about heat), salsa architecture (raw/cooked/table), moles demystified, taco-beyond-tacos repertoire, and honest home adaptation far from Mexico. Use…
Middle Eastern, Turkish, and Central Asian cuisine authority — the mezze system, kebab and mangal craft, tagine and stew logic, rice pilaf civilization (plov lineage), dough belt (lavash, pide, manty, samsa), yogurt-herb-spice grammar, and tandyr adaptation.…
Culinary inspector and quality-audit authority — evaluates dishes, menus, kitchens, and cooking processes like a triple inspector: Michelin-style (taste, technique, consistency), health-inspector (safety compliance), and efficiency auditor (waste, cost,…
Appliance and food-science authority for sous vide, pressure/multicookers, air fryers, slow cookers, microwaves, convection ovens and blenders, plus heat transfer, Maillard browning, emulsions and starch/protein behavior. Use for appliance conversions,…
Fermentation, pickling, canning, curing and preservation authority. Use for lacto-ferments, kombucha, yogurt/kefir, fridge pickles, shelf-stable canning, garlic or herbs in oil, curing, aging, starter care, mold questions and any request where storage safety…
The flavor-architecture skill — salt, fat, acid, sweet, bitter, umami, heat, aroma, texture. Use whenever designing or fixing the TASTE of any dish: checking if a recipe will actually be delicious, balancing or rescuing a dish ("too salty", "too bland",…
Food-safety authority for cooking temperatures, cross-contamination, cooling, thawing, leftovers, raw or undercooked animal foods, vulnerable eaters and allergen handling. Use whenever safety is material, food sat out or storage history is uncertain, severe…
Steam, boil, poach, and gentle-heat mastery — steaming (bamboo, insert, improvised, microwave), boiling done right (pasta, dumplings, vegetables, eggs), poaching (eggs, fish, chicken, fruit), blanching, double-boiler work, and en papillote. The…
Grains and legumes authority — exact water ratios, times, and techniques for rice (all types), buckwheat, bulgur, pearl barley, millet, oats, quinoa, couscous, plus lentils, beans, chickpeas, and pasta. Use whenever a dish includes any grain, porridge…
Ingredient localization authority — finding, decoding, and substituting ingredients across markets and countries: what an exotic ingredient actually IS (function: salt/acid/umami/fat/texture/aroma), local equivalents at the bazaar or supermarket (CIS/Central…
Kids' food and sensory-aware cooking authority — cooking for children by age, picky/selective eating strategy, texture and sensory sensitivities (including neurodivergent eaters), safe kids-in-the-kitchen participation, and family meals that work for everyone…
Kitchen economics authority — food cost engineering, cheap vs expensive ingredients and worthy swaps, budget meal planning, batch scaling math, shopping strategy, price-per-protein logic, and when premium is worth it. Use whenever the user mentions budget,…
The complete meat authority — beef, pork, lamb, poultry, ground meat. Use whenever a dish involves meat in any form: choosing a cut, matching cut to cooking method, internal temperatures and doneness, salting/brining/marinating, resting, searing, braising,…
Menu, banquet, and event planning authority — designing multi-course and family-style menus, portion math per guest, cook-ahead timelines, plating and table serving, buffet vs plated logistics, and hosting without panic. Use whenever the user plans a dinner…
Cook from what's actually available — building dishes from a list of on-hand ingredients, substituting missing ingredients in any recipe, and adapting recipes to a real pantry. Use whenever the user lists what's in their fridge ("у меня есть курица, рис и…
Pastry and confectionery authority — creams and custards, meringues, mousses, chocolate work and tempering, caramel and sugar stages, tarts, layer cakes, glazes, and plated desserts. Use for any dessert beyond basic baking: when the user wants a cake, cream…
Recipe-development authority for turning a craving, ingredient set or vague meal idea into one coherent dish and method. Use for new recipe creation when no existing named-dish/cuisine owner already supplies the needed specification, or when the user asks for…
Audit, repair and rebuild recipes. Use when the user shares a recipe and wants it checked, fixed, scaled or improved; when a cooked dish failed; or for a final internal sanity-check of a newly generated recipe. For live failures, give the rescue first instead…
Entry point for the Chef Agentic Skills library. Use first for general cooking, recipe creation or repair, meal planning, learning, adaptation, preservation, food-safety questions, and any request where several chef skills could apply. Route to the smallest…
Sauce authority — pan sauces, mother sauces, emulsions (mayo, hollandaise, vinaigrette), gravies, dressings, thickeners, and rescuing broken or thin sauces. Use whenever a dish needs a sauce or dressing, a recipe includes one, a sauce split/clumped/tastes…
Fish and seafood authority — species selection, freshness checks, doneness, and method matching for fillets, whole fish, shrimp, squid, mussels, and canned fish. Use whenever a dish involves anything from the water: cooking or buying fish, fixing rubbery…
Spice selection, dosing, timing and substitution for home cooking. Use when choosing spices for an ingredient, building or adjusting a blend, distinguishing similar spice names, replacing an unavailable spice, or diagnosing flat, scorched or overpowering…
Core technique authority — heat management, searing, sautéing, roasting, braising, frying, poaching, steaming, stocks, knife work, and mise en place. Use whenever a recipe involves a cooking method that must be executed correctly, when the user asks "how do I…
Culinary skill development authority — a home curriculum built from how professional chefs actually train (culinary school ladders, brigade/station progression, palate training drills, deliberate practice, competition-style rehearsal). Use whenever the user…
Vegetable authority — the right method, temperature, and timing for every common vegetable, plus seasonality, prep, and rescue of mushy or bland results. Use whenever a dish contains vegetables in any role: sides, roasting, salads, soups, sautés, purees,…
Iconic world dishes engineered for home conditions — pizza (any oven), sushi/rolls at home, ramen, pasta carbonara/bolognese, burgers, tacos, shawarma/gyros, pad thai, khinkali/dumpling family, and plov. Each with the authentic benchmark, the realistic home…
Circular kitchen and zero-waste authority — using peels, stems, bones, brines, stale bread, wilting produce, sourdough discard, and leftovers; storage that prevents spoilage; and a triage system for "should I toss this?". Use whenever the user wants to reduce…
Goal-driven nutrition cooking — weight loss (cutting), muscle gain (bulking), maintenance, and high-protein cooking. Use whenever the user mentions calories, macros, protein targets, losing/gaining weight, "пп" (proper nutrition), meal prep for fitness goals,…
Translate medical or clinician-provided food restrictions into workable cooking. Use when the user gives a diagnosis together with concrete restrictions, a prescribed diet plan, a Pevzner/table label they want interpreted, or asks to adapt a recipe to…
Cook safely around allergies, intolerances, and lifestyle restrictions — gluten-free, lactose-free, nut/egg/fish/shellfish/soy allergies, vegetarian/vegan, halal-style pork-free adaptation, and low-FODMAP basics. Use whenever the user or a guest "can't eat…