Professional kitchens are fast-paced, manic environments, where thick skins and precision are prerequisites.
Creating memorable dining experiences for guests and customers can make for one of the most intense and stressful work environments. Some people thrive on that kind of pressure, and we refer to them as chefs.
For new chefs, getting started in this competitive industry is thrilling. Achieving success in this setting means more than just knowing how to cook, your attitude matters as much as your aptitude.
Below are five essential cooking tips for budding young chefs:
Start With The Basics
The “cooking” part of being a chef is all about learning various techniques.
Boiling, poaching, roasting baking, grilling, frying, steaming, and combination techniques are all cooking methods that yield different results.
Some ingredients are better suited to certain cooking methods than others. For example, grilled or fried steak tastes and looks much better than boiled or steamed steak.
Learn the basics and master each technique over time. Some are harder to master than others, so be patient.
Pay Attention
For any young chef, learning how to pay attention to everything you do is one of the foundational skills of being in a professional kitchen.
This applies to meticulous recipe reading, food preparation, time management, kitchen safety, and hygiene.
Part of paying attention in the kitchen is learning how to communicate with other kitchen staff to coordinate tasks and ensure smooth service.
Practice Knife Skills
The key to prioritizing professional techniques and safety lies in learning proper knife skills.
To stay safe in the kitchen, focus on holding the knife correctly and use the “bear claw” grip to protect your fingertips. Practice with soft foods first and then move on to harder ones.
Use sharp knives; they are safer than dull ones as they are less likely to slip. When your blades start to feel less sharp, use a whetstone and, while maintaining a consistent angle, apply even pressure and sharpen it back up again.
Remember to soak the whetstone in water for about ten minutes, or until the bubbles stop surfacing.
Repeat the sharpening motions on both sides of the blade to ensure equal sharpening passes.
Mise En Place
When it comes to being a chef, preparation, and organization are everything.
Preparation extends into the heart of the kitchen with a French culinary concept called mise en place. It translates into “everything in its place” in English.
This concept serves as the cornerstone of every professional kitchen. It relies on establishing and maintaining a meticulously organized workstation. Start each shift by gathering the necessary tools and ingredients and organizing them within arm’s reach.
Shoe Tips
While shoes might not be at the top of your mind, they are an essential part of the kitchen experience.
Wear comfortable, durable shoes. You will spend all day on your feet. Buy yourself some quality kitchen shoes, preferably ones with steel-toe caps – that way if you ever drop anything heavy on your feet you can spare yourself some broken toes.
To End
When beginning your culinary journey, focus on these five tips above.
Staying organized and maintaining cleanliness is half of your job in the kitchen and that will help you build a strong foundation and set the stage for a successful and fulfilling career.
