Theres still a lotThe Bearhasnt revealed about kitchen culture…
Hello, curious cooks and gourmands!
The COVID-19 pandemic forced governments and society to recognize food service workers as essential.
People have had a kind of voyeuristic interest in kitchen culture for a long time.
It’s why we have TV shows likeTop Chefand everything starringGordon Ramsay.
So my question is: How dirty are most restaurants really?
The same goes for chefs; their kitchen reflects their leadership.
That’s how it works.
If the managers care about the cleanliness of the kitchen, the dining room is definitely spick-and-span.
Also, I advise getting to know the people cooking at your favorite places.
Make an effort to thank the chef if you see them walking through the dining room and introduce yourself!
Look out for how the chef interacts with their employees and other guests.
I’ve worked in kitchens that deck-washed* the floors every night and places that mopped mayyyyybeonce a week.
Moreover, word-of-mouth is still the best way to find solid restaurants with good people working there.
Trust your friends' and locals' recommendations over Google and Yelp reviews!
*Deck-washing yes, like what sailors do to the deck of a ship.
ANSWER: I’m sorry to be the bearer of bad news.
This is mostly true.
Hollandaise is an emulsion of egg yolk and melted butter.
And what else loves warm but not too hot temperatures?
Being cooked for is always sexy.
ANSWER: This is an infuriating answer, but it really depends on the dish.
Some dishes are more fun and easy to plate than others.
I donotmiss making that dish.
Working on the line is the ultimate expression of the flow state.
That invigorating feeling is part of what keeps many people in the industry despite its less savory qualities.
They are also the kitchen point person for the front-of-house.
They inspect and zhuzh every plate that makes it to the pass.
‘Expo-ing’ is a role some people thrive in and others find supremely overwhelming.
I fall somewhere in the middle: both overwhelmed and somewhat skilled on expo.
And, what should we, as diners, only ever want to eat fresh?
Rather than ask, “Is the mayonnaise store-bought?”
you could ask, “How does the chef prepare the sauce for the chicken salad?”
Freshness iscrucialwhen it comes to seafood.
The longer it sits, the more bacteria grow.
Fresh greens and sprouts are another food safety concern that many people aren’t aware of.
ANSWER: Simplicity is the most significant difference between cooking at home and work.
I won’t cook a dish for myself if it requires more than one pan.
They are carefully crafted, with multiple components that can take days and even weeks to make.
When cooking at home, I don’t plan out days ahead for what I want for dinner.
What am I craving?
How quickly can I make something to satisfy that craving?
6.QUESTION: What happens to the untouched food that gets sent back?
Does it get thrown away or given away, or do you sometimes get to take it home?
No one wants to see delicious food in the trash, especially not the cooks who prepared it.
I’ve seen servers argue over a half-chicken that was too browned for the guest.
7.QUESTION: I have worked in restaurants but always in front-of-house.
I have dealt with my fair share of harassment from cooks, which is standard in the hospitality industry.
My question is, how is it working as a woman in the back of the house?
Do you feel like you have to have balls made of titanium and put up with no bullshit?
Does it depend on your co-workers?
ANSWER: Anita, I’m so sorry you’ve had to experience harassment at work.
Harassment and hazing have beennorms in the industryfor a long time; I won’t pretend otherwise.
Working on the line has been incredibly empowering.
I have been lucky enough to work for incredible chefs, and many of them happened to be women.
They showed me the ropes of success and how to command respect in a male-dominated industry.
To men in the industry, don’t turn a blind eye.
Speak up when you notice your coworkers harassing others at work or being inappropriate.
Tears may heat your cheeks, but the walk-in air will always cool you down.
Seeking acclaim for hard work is completely human, and most people have ambitions for their careers.
Still, in the culinary industry, everything is heightened.
That is the kind of commitment to staff that the industry needs more of, in my opinion.
To anyone considering joining the culinary ranks, I hope I did not dissuade you.
It is difficult, messy, tiring work, but it is also incredibly fulfilling.
You just have to decide if it’s right for you.
