Blog

Points of View

Chef Shares 15 Unwritten Laws of the Kitchen

By on

Share
Facebook Twitter ShareAddThis
Chef Shares 15 Unwritten Laws of the Kitchen
Photo Pexels

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. 

Professional chef Paul Sorgule, who has decades of experience in kitchens has previously written about these unwritten laws, and in a new post over on his Harvest America Ventures blog, has added 15 more. 

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.

Read more from this author

Follow Fine Dining Lovers on Facebook

Tags
Comments
  • pentester12345 said on

    12345

Register or login to Leave a Comment.