sure to caramelize the mire poix. The list can go on and on. Everything is important!
10. Never sacrifice quality for speed, never sacrifice speed for quality, be prepared for both.
Of course, there are short cuts that every cook learns, but if those short cuts compromise the quality of a dish, then a cook compromises the reputation of the restaurant, the chef, and the crew and impacts the experience of the guest. At the same time, it is important to know that speed and efficiency are critical components of a successful restaurant. The cook needs to learn both.
11. Hot pans and wet side towels don't mix.
Steam burns are the worst – enough said.
12. Always take care of the dishwashers.
The chef doesn’t show up – many people are relieved. A cook doesn’t show up and although others might be upset, they rally to fill the void. A dishwasher doesn’t show up and the place falls apart. Treat your dishwashers with respect, give them a hand on occasion, and feed them well.
13. You start it, you own it.
Put a pan on the stove, turn on the flame, add a bit of oil, and walk away assuming that someone else will keep an eye on it for you? I think not. Sear a roast and place it in the oven – it is your responsibility to make sure that the proper degree of doneness is reached. Slide a pan of sliced almonds in a hot oven to toast – if they burn it is your fault (anyone done this before?).
14. A hangover is not an excuse!
Cooks work hard and sometimes play hard. Just because you had a great time last night and are dragging today with an earthquake level headache doesn’t work as an excuse for not showing up or performing at a substandard level. If you can’t handle the party life it might be time to cut back.
15. No glass in the kitchen.
Glass and food do not mix. Use disposables or plastic for your water, if you see a cook using glass – address it immediately, and if anyone ever uses a glass to scoop ice out of the ice machine – show them the door. A broken glass in an ice machine is one of the restaurant’s worst nightmares (next to a fire, sewer problem, or fire suppression activation).
16. Rotate, label and date. No exceptions, No excuses.
FIFO (first in- first out) management of perishable products is a cardinal rule in kitchens. Not only does it make sense from a freshness and product utilization standpoint, it is a critical action piece that your health department insists on.
17. Don't ask me to taste if you haven't first done so yourself.
Taste – Season – Taste! Of course, other opinions will help, but every cook must understand and practice building a palate.
18. Put everything back where it belongs.
This should have been taught in the home when people were 4 years old, but the chef’s job is not to take on this responsibility with 20 year olds. Spices go back in the same spot, every space in a cooler is reserved for a particular product, all equipment including small wares belong in a specific location. A cook is responsible for station mise en place and for maintaining the same throughout the rest of the kitchen. Do this and life is wonderful. Things out of place effect timing and raise the temper level of every cook.
19. Don't open another container of spices before checking for any open ones in use.
How many open containers of kosher salt do you need in the kitchen?
20. Stay professional - don't be an ass.
There is no room in a professional kitchen for renegades who think that all of this is a joke. This is serious business and your cooperation is essential. If you want to be a rebel and come across as an ass then I would encourage you to look for work elsewhere before the crew decides to straighten you out.
There are many other “Laws of the Kitchen”, more that I am sure you could add. The important thing to remember is that all of these points are true for a reason. This is how kitchens need to operate; this is how successful kitchens are defined. Be a team player and live by the letter of the law.
