Culinary Basics 101
Cooking is one of those things you have to be passionate about. You either love it 100% or hate it, can’t be a 50-50 thing. In this world, it’s all or nothing and your food will speak volumes on how much you truly care for your customers and reputation. It’s a big difference between cooking for family and friends and a two hundred person wedding in the middle of wedding season. It’s a tough profession and you’ve gotta be able to stand the heat in the kitchen as well as the clients who paid for your services.
If you can’t understand basic mathematics, science, reading & comprehension, if you can’t take constructive criticism, don’t work well with others or think you can run the whole show with your “ROCKSTAR” attitude, this ain’t for you. So here’s my idea of what the culinary basics are. First things first;
You gotta have the JUICE. I can’t stress this enough, take pride in what you’re doing. Someone is taking their hard earned money and investing it into you and your brand. Don’t make them regret it. We all know how negative news passes around and that can hurt you and your operation quicker than you know it. Respect your customers time and your hustle.
Have great organizational skills: I learned this habit from Jon. I watched him get ready for work 3 hours prior to his shifts at the hotel when we were dating and I understand why he did so. He always had a pressed white chef jacket, an apron, a few side towels, sharpie, pocket thermometer and knife kit in hand before he walked out the door. He made it a routine and was always prepared for work. He was never late, like NEVER.
Time management- Respect and organize your time well. You cannot risk your reputation because you were late. Food shouldn’t come out of the kitchen late in a restaurant, that’s an example of not properly managing your time. Create a blue print of what tasks need to be completed and allot the appropriate time and people to get it done from top priority on down to the task of chopping parsley. Garnish is important too.
Practice makes perfect. Your knives are your tools and money maker so they need to be ready at all times. Keep a sharp knife and practice your skills at home.
You’re not at home, so don’t even think about using that same spoon twice to taste that sauce. Double dipping isn’t allowed and it’s a major health code violation. Disposable spoons are a necessity when tasting your creation.
Know the Mother Sauces & Stocks: You learn these things in the introduction to culinary arts. This is pretty much your go- to guide for making soups, sauces. Information can be found on the web but Amazon has tons of reading material that can be helpful to any newbie in the field.
Leave your EGO at home. The kitchen requires communication and teamwork otherwise, well in some cases, your ego will get you cussed out or pinned up against the walk-in cooler or without a job.
Be true to yourself and your craft. Don’t let others define you as what they think you are. Do your absolute best and don’t half-ass it. It’s already a cutthroat world, but at least you’ll be holding the knife.
