Organizing a party means that you must consider the factors that will affect the mood of your guests. Creative spark and ability to serve dishes out of the box. So, let's take a look at these 10 key features that will help in a chef's work. The kitchen is often referred to as the symbiosis of science and art.
A chef may be well educated and have brilliant culinary skills, but creating impressive dishes also requires developed creativity. It's a constant struggle with established rules and an attempt to go beyond the usual limits, a craving for culinary experiments and a desire to surprise. The masters of the profession try to make even the most common dishes with a signature touch, contributing a part of their personality and creativity. A true chef, like a good artist, must be guided by creative freedom, without fear of leaving his comfort zone.
Serving dishes in the food industry plays a very important role and that's where creativity should focus in the first place. A chef's workday is far from being anything like an entertaining Gordon Ramsay show. It's hard and tiring work that requires enormous endurance and perseverance. It is not superfluous to also recall a longer working day compared to many other professions.
A person who is willing to put up with it and who is able to endure all the difficulties of work with ease must let themselves be carried away by something. The burning eyes of a chef are the best guarantee of not getting stuck and staying still. Only passion will drive a chef to spend years honing his skills, learning and applying new techniques and recipes. If a chef has no passion, it will become increasingly difficult for him to keep up to date, which means that the chances of success in the profession will diminish.
From early morning until late at night, the chef spends his working day on his feet. This can be a challenge even for people in good physical shape. In busy restaurants, it's not uncommon for a chef to spend more than 12 hours preparing food for diners. All that time is spent constantly working with kitchen utensils, mixing ingredients and moving between the stove and the tables.
Dexterity and agility will help maintain such a high pace of work. The fast-paced world of the culinary industry welcomes expert professionals, passionate about the trade and innovators in their creations. Chefs need to know more than just basic skills with kniving, sautéing, mixing and other cooking skills. They should know the basic science of food, such as what happens to proteins when salt is added to them, which foods are acidic and how they affect dishes, and the importance of food safety.
Nowadays there is no excuse for this type of environment to exist. In fact, if there is a hostile environment so as not to take prisoners, be prepared to receive a visit from the local Department of Labor. The new generation of subchefs and cooks is responsible for changing the perception that others have about life in the kitchen. We must ensure that future employees and the general public learn that “Hell's Kitchen is a bad dream; that's not how kitchens are and shouldn't be in the 21st century.”.
