All kitchens have a set of unwritten laws that everyone working there knows to abide by, or at least if they don't, they're forced to learn pretty quickly. And if they can't stick to them, then they'll soon find themselves exiting via the back door.
If you've ever spent any time in a professional kitchen, you're sure to recognise most of these, but are there any missing? Let us know over on our Facebook page.
And be sure to read more over on the Harvest America Ventures blog.
15 Unwritten Laws of the Kitchen
1. PUT YOUR CELL PHONE AWAY
Being separated from your phone for 10 or more hours a day is probably a blessing.
2. KEEP POLITICAL VIEWS OUT OF THE KITCHEN
We should do everything possible to bring team members together rather than find ways to drive a wedge between opposing views.
3. SUPPORT YOUR TEAM
All for one and one for all is the rule of thumb in functional kitchens.
4. BE ON YOUR GAME
There is no excuse!
5. CLEANLINESS ALWAYS
Cleanliness in a kitchen is a constant.
6. TAKE CARE OF THOSE INGREDIENTS
Cooks are only as good as the raw materials they work with. These ingredients deserve a cook’s respect.
7. IT’S A BUSINESS OF PENNIES
Cooks understand what things cost in a kitchen. The fate of the restaurant is in the hands of every employee.
8. NO ROOM FOR DULL KNIVES
A dull knife is a crime in the kitchen and any cook who fails to understand this should look for a different career.
9. FEET, HANDS, AND BACK
Look after yourself!
10. DON’T PUNCH DOWN MY ADRENALINE
Part of the chef’s job is to set the stage for optimum adrenaline management. Doing anything to upset this rhythm can be disastrous.
11. COLD PANS DON’T WORK
The sound of perfectly heated pans is music to a chef’s ears.
12. SIMMER – DON’T BOIL
Be in control of the heat rather than have the heat control you.
13. YOU’RE NOT REALLY GOING TO THROW THAT OUT ARE YOU?
There is a use for most every part of a vegetable and every part of a sub primal cut of meat, piece of fish, or shellfish.
14. IF YOU CAN’T TAKE THE HEAT...
Kitchens are hot, kitchens are stressful, kitchens are intense and much of the time on the verge of chaos – if you can’t see yourself working in this environment then you should probably look for a different career.
15. FLAVOUR IS MORE THAN JUST TASTE
Flavour is a combination of everything that builds up to an experience.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.