The article has been automatically translated into English by Google Translate from Russian and has not been edited.

How to actually cook in a restaurant: 6 confessions of professional chefs

'04.06.2022'

Source: sravni.ru

What happens in the kitchen while your favorite steak is cooked? The Question service users told about the wrong side of the work of a cook in cafes and restaurants, shares Sravni.ru.

Photo: Shutterstock

1. Cooks try cooked food

But not all. “Nobody tries salads, steaks, etc. with a clear program,” says the user. Olga Bronskyh. “If you want to try liquid salt and spices, they take a spoon, scoop soup, try it, throw the spoon into the sink.”

In some restaurants, chefs check food twice a day. “Every morning and after lunch, the chef should try 1 – 2 tablespoons of each sauce, side dish and soup, and thoroughly check every billet, minced meat and stuffing product. And of course, our cooks, giving meals to the hall, must check the taste, texture and appearance so that everything clearly corresponds to the established standard, ”says Mark Statsenko.

2. Preparations and frozen foods are common practice.

They help to cope with the influx of guests. “This means that your beef stroganoff was cooked at best in the morning and filled with gravy in the evening, before serving. In the worst case, he has been living in the fridge for several days, if the chef did not calculate the number of blanks, and that little “podzavis”, - explains the user Maria karelina. - Next - freeze all stale, blanks, raw foods and even ready meals. Steak as a sole can mean not only that the cook does not know how to cook, but also that the raw steak was frozen (at best, once). ”

3. Not all cooks love cooking at home.

There is a stereotype that every cook every day pleases their loved ones with tasty and varied treats. But cooking for cooks is a regular job. Sometimes she gets bored. “My mom is a chef. She often cooks various goodies. For example, pasta with cuttlefish ink with seafood, chicken with honey and ginger sauce, chocolate bomb. But we also often eat pasta and dumplings. Frozen products are also buying. This is exactly the same job as everyone else, so it happens that a person gets tired, ”says Evgenia Shumskaya.

And in the ordinary kitchen is difficult to achieve the same cooking quality. “Cooks do not really want to cook at home: first, you get used to high-quality equipment, coating, well-ground knives, as well as accompanying simplifying cooking tools. Secondly, in a good kitchen, with a cool chef and a cool menu, you are cooking something. Even despite the fact that borscht and mashed potatoes are super, it’s a little boring to cook, ”says Rufina Nizayeva. “Of course, I cook at home because I am good at it, I like cooking for family and guests, but if someone else did it instead of me, I would not argue.”

4. Cooks can cook without gloves

The chef is required to wear rubber gloves only if the dish does not undergo heat treatment, the user explains. Oleg Olegovich. So, according to the rules, only salads, cold appetizers and ready-to-cook semi-finished products are prepared in gloves.

Although the chefs themselves are not against gloves. “They do not need to wash hands after each type of product (meat, fish, greens, etc.). Plus, the gloves are thin, and it is really convenient to work in them, ”notes Rimma Looney.

5. They do not spit in food

Do not worry. First, chefs have no reason to spit guests in the food. “The cook almost never communicates with the visitor directly (except for high-end restaurants where chefs are suitable to get the opinion of visitors after a meal) and, consequently, theoretically, there is no reason to spit visitors in food,” says Vadim Romanyuk.

And secondly, it is simply inhuman (and punishable). “I worked as a bartender for 13 for years and never saw someone from the staff spit at a guest’s food or something like that. Even if the guest is a frank hamlet, to spit in food is lower than human dignity. And if the manager had noticed it, such a cook or a waiter would take off with a whistle and without severance pay, ”says Andrei Lokot.

6. Chefs don't cook themselves

They lead the rest of the chefs. “The chef provides overall guidance. Monitors employees. Provides output. Improves the production process. Orders raw materials and products. Compiles the menu and examines the demand of visitors. Tries (and rejects if necessary) prepared food, ”the user shares his knowledge. Stanislav Baryshnikov.

“De facto, he defines and controls all processes in a restaurant, but his responsibilities, as a rule, do not include financial management, this is his main difference from the director of the company,” adds Vlad Ivanov.

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