Advice on sauté station help
These are all great answers to me. Food is all about timing, understanding how every ingredient cooks is important. You need to understand how the equipment you are cooking with preforms as well. But for it really comes down to muscle memory. Some times when I am running 4+ pans at a time I find my body doing all the motions while my mind is focused on other aspects of the food. My two cents, I hope it helps.
P.S The comment about watching videos is great advice.