Category "professional"

Why do chefs traditionally wear a high white hat? [closed]

The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why s

how often is cleaning done in a professional kitchen?

Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a d

What is a kitchen rag?

In his answer to a question about nail biting, nicorellius referred to not wiping your hands with the "kitchen rag". I've never worked in a professional kitchen

Workflow Planning Template

I am currently studying commercial cookery and need to prepare a workflow plan for a practical assessment, I am wondering if anyone has a good workflow template

Do you use paper or cloth towel for patting a meat dry before frying?

It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a

How do big companies make sure their product always looks and tastes the same?

When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste a

How to make professional style burger buns?

I've tried everything to try and get soft professional cooking burger buns; Tons of recipes and emulsifiers (lecithin , Vitamin C, Improvers, Vital Wheat gluten

Do professional cooks use measuring cups and spoons?

I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV

I love food and the public but my body can't handle it anymore [closed]

I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to

Can you become a chef without cooking school? [closed]

Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?

Do professional chefs ever suffer food poisoning?

Quite often you see celebrity and professional chefs taste the meat or sauce from a dish that is clearly not fully cooked. Is there a different length of time y

Are there any cookbooks specifically designed for restaurant-level chefs/cooks?

It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes

Are there any cookbooks specifically designed for restaurant-level chefs/cooks?

It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes

How do chefs know when to start cooking each dish in a restaurant?

At a restaurant, you frequently order starters and main courses simultaneously. In almost all restaurants I have visited, main courses come comfortably after

Skills that are only learned by professional chefs?

I always liked cooking as a hobby, however, I am sure that a professional chef that has been trained well has aquired many skills that are hard to learn for a l

Do French/International chefs really use/talk about Fahrenheit instead of Celsius degrees?

Example: https://youtu.be/lVcTvHTn6Dw?t=325 This chef is very French, yet he talks about Fahrenheit. In France, which is in Europe, surely they use Celsius? He