The fundamental characteristics of classic cuisine can be summarized in three key pillars: structural consistency, cultural continuity, and precision in execution.
First, the techniques in classic cooking are based on recipes that have been tested over centuries. Altering them requires a deep understanding of the recipe’s internal logic. For example, in preparing the mother sauces of French cuisine (such as Béchamel or Velouté), the ingredient ratios, cooking times, and even the type of tools used are crucial.

Second, classic cuisine often carries cultural identity. Dishes like Italian ragù, Iranian Ghormeh Sabzi, or French duck confit are not merely collections of ingredients; they reflect the climate, rituals, and lifestyle of their origins. Even in the smallest details, such as bread slicing or plate decoration, there are rules that give the dish its identity.

Third, this style relies heavily on precise execution. A small mistake in cooking temperature, the order of adding spices, or timing of service can affect the final quality. Therefore, formal training in this style is highly structured, hierarchical, and based on imitation and repetition.

Ultimately, classic cuisine remains a foundational model and reference in training modern chefs; without understanding this groundwork, venturing into the world of contemporary cooking would be superficial.