Becoming a chef is not an easy task, and there is no short cut to achieve perfection in the kitchen. These days, lots of young people have chosen the kitchen as their career path without knowing how tough working in a professional kitchen environment is. From interaction with other team members as one brigade to implementing correct cooking techniques standardized in the restaurant are two important skill set everyone should master when working as a chef, regardless you are a senior member or beginner.
Here are five important cooking tips in the kitchen for a beginner chef to know if they want to upgrade their culinary artistry in the kitchen.
In a professional kitchen, there are more than ten types of kitchen knives. Each one of them designed to meet different types of needs and utilization. For a restaurant with a strong French or European menu types of knives are different from those in a Japanese kitchen. The more a person learns how to utilize a knife with different cutting styles, the more he or she able to cook different types of cuisines. Other than that, to become a great chef, one should master the fundamental art of knife skill.
Remember, each restaurant have established their signature food style and menu. As a young chef, working in a kitchen one thing you have to take seriously is to understand the character and cuisine of the restaurant. The only way to do that is to read recipes given to you by your supervisor in the kitchen. To read the recipe also means you respect your head chef and the restaurant you are working in. Another thing a young chef can learn from reading available recipes is about portioning and food combining, as published recipes need to pass through several processes, from pricing, consumer survey to nutritional value checking.
To save time in the kitchen, use products like Knorr Chicken Seasoning Powder and Knorr Gravy Mix that are easy to prepare without sacrificing the taste and quality.
Needless to say, cooking in a professional kitchen is very different from making meals at home. The restaurant is a marathon of prepping ingredients, putting together dishes and keeping your station precisely organized. The happiness of your guests and the success of the restaurant depend on the kitchen operating as a synchronized and well-oiled machine. To create a successful kitchen, chefs prepare their stations with mise en place, one of the most tips for beginner chef cooking in the kitchen.
This French phrase translates to “everything in its place”. It’s the preparation of food and equipment before you begin cooking. For example, you might clean and dice your tomatoes, measure out your dry ingredients, or whip your eggs. You’ll also want to make sure that you have all of your equipment and tools on hand and ready to use. With the help of these handy preparations, when the time comes to combine the ingredients on the stove or assemble the final dish, you aren’t scrambling to dice your onions or chop your parsley. Making every cooking step as efficient as possible is what adds to the success of a well-made meal.
Usually, as a young chef, your palate hasn’t developed that much compare to a senior chef. Your palate will be developed in parallel with the many flavors you taste throughout your career. So as a person working in a kitchen, you need to taste your food over and over again and if necessary ask your peer’s opinion. The more you taste, the more your palate will develop the sharper skills to determine different flavor characteristics.
For a chef to be able to cook driven by instinct requires massive number of working hours and years of experience. Most mistake young chef make is they try to cook by instinct instead of following certain measurement from recipe. Cooking by recipe will help to build your understanding on measurement and how each ingredient has its own role in the recipe, that small amount of it might have big impact to the whole dish.
Now after you know five tips of cooking in the kitchen for beginner chef, it’s time to implement advices above on your daily task in the kitchen. Or if you are a supervisor, you can start to teach young member in your kitchen to focus on the five topics to make them a better chef and contributing more quality for the restaurant.