6 secrets of restaurant cuisine that will take your cooking to the next level
The cuisine of a restaurant, especially a good restaurant, is not at all that a cozy home-made kitchen where you can relax and not be too focused on the result. The food industry is a serious conveyor that works to ensure that the client quickly receives a tasty and high-quality dish, which will turn out to be the best that he has tried before. Such a task cannot but affect the pace of work and attitude towards it in the restaurant kitchen. That is why the work of a restaurant chef has little to do with home cooking. But there is something to learn, especially in terms of attitudes to culinary and psychological attitudes that will help create a true masterpiece.
Chefs and cooks often have the task of feeding not just a few customers, but forty or more people at once. You need to do this in a limited time. There is a maximum of two hours for preparing a mass lunch, which radically changes the attitude to the scheme of working on the dish. In conditions of time shortage, there is no place for reflection and excessive body movements. Thus, all actions become the most verified and accurate. This principle is easy to develop without real deadlines, deliberately putting yourself in a hypothetical time pressure situation. Even when chaos happens in the kitchen, you simply have to feel like a demiurge, creating a new world out of mess.Open to new
If you intend to work in the kitchen, be sure to bring a laptop with you. It will help you instantly learn one or another life hack, recipe or kitchen trick. Immediately applying the new in practice, you start the process of internalization, which will forever consolidate the skill in memory.
Be proud of your tools
Chefs can often seem arrogant, disrespectful and tough people. A psychologist would say that this is only a sign of focus on results. And just as a true martial artist is proud of his sword, a real chef cannot live without a set of tools that are always in perfect condition.
Get yourself a set of really good professional knives, and you will be surprised how much more pleasant it will be to work with products. But this alone is not enough – the working knives should always be perfectly sharp, otherwise instead of even cubes in the cut, you run the risk of getting just chopped shapeless mass.