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THAT FIRST NIGHT ON THE LINE ALL OVER AGAIN

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One thing is for sure – we will be back.  We don’t know exactly when, or what it might look like, but we will be back.  A year has gone by and most cooks have now forgotten what it was like to have a full dining room, to feel the anxiety of the wait for those first tickets, of feeling that you don’t know how things will turn out.  It has been a long year of uncertainty that has pulled you away from what you do best; a year that maybe even made you question whether or not this “cooking thing” is what you want to do any more.

It was the exercising of your skills, relying on your competence and confidence, of getting ready for battle and conquering the beast that made you want to crawl out of bed in the morning and face another day of craziness.  With all of it’s speed bumps, curve balls, and relentlessness – this job is something that you were good at, something that brought excitement along with a touch of fear, a job that made you feel alive and pushed you to your limits.  It has been far too long since you felt all of these emotions.

One day it will all return.  One day customers will fill those restaurant seats, look at your menu with anticipation, test your abilities and sometimes your patience, and give you reason to click those tongs with anxious anticipation.  I don’t know if it will come this summer or fall, but I do know that the day will come and I hope that you will be ready.

Consider this to be the off-season for cooks, a time to relax a bit and shed some of the stress, but also a time to get into a new rhythm of conditioning.  This is the time to build your physical strength, hone your technical skills, exercise your mental acuity, and dig into more of the “why” that you cook a certain way.  This is not a time to forget and lose a step, this is a time to get ready for the real season to come, and it will come.

I am certain of this because people need us, our communities need us, the economy needs us, growers and producers need us, and we need to do what we do best – it is our calling to cook.   People crave the opportunity to gather again, to laugh and cheer, to break bread and tell stories, to raise a glass and toast to today and tomorrow.  This is human nature and it cannot be denied forever – restaurants will rise again as soon as they are able.  The time is getting near; if we all work to contain this virus and stand ready to receive the vaccine – the time will come soon.

So here are a few reminders for cooks immersed in the off-season – we are about to enter spring training camp – a time when we put aside what we have lost and bring ourselves into competitive condition.

[]         PHYSICAL STRENGTH

You remember – don’t you?  Pulling a 10-12 hour shift off is physically demanding.  You will be on your feet for most of that time, always lots of movement – turning, lifting, bending, stretching to reach, using your shoulders and back, and gripping and flipping filled sauté pans allowing the food to dance with the syncopation of orders coming and going.  You will need to be ready for this.  You will perform best if you are in condition.  This is the time to immerse in a physical exercise regiment.  Walking, running, weight lifting, sit-ups, push ups, chin ups, hand exercises, stretching and good nutrition will be the keys.  Keep that weight down and hone your diet to that of one most aligned with an athlete.  GREAT LINE COOKS REALLY ARE ATHLETES!

[]         MENTAL ACUITY

Being able to think clearly is essential if you are to win the battles on the line.  Remember – those orders will come at you with relentless rapidity.  The expeditor will challenge your retention skills, the steps in cooking that differ from dish to dish will test your memory, your flavor memory will be your friend once again as you taste-season-taste, and your ability to problem-solve when things go sideways will be your saving grace more times than you can imagine right now.  Take time every day to walk through those steps in cooking that made you superb at your job; run through all of those problem scenarios that came your way in the past and jot down how you solved (or failed to solve) the problem, and push yourself to multi-task in your current environment – fill your head with too much to do and try like crazy to work your way through the list.

[]         SKILL TUNING

It will be the foundations again that save the day, that will make you valuable to an employer, that will separate you from those who don’t quite have what it takes.  Knife skills, mise en place, sanitation, and speed and dexterity are all part of your bag of tricks.  Practice them at home or work even when business volume doesn’t demand it.  Keep your knives sharp, organize yourself every day, and keep your lists of things to do (even if not related to cooking) – all of this will pay off when that day arrives.

[]         KNOWLEDGE

Read professional cookbooks, study the cuisine that you are focused on, and make a list of those processes that you followed in the kitchen – “because that’s the way you were taught” – and commit to finding out “why” those processes are important.  Commit to being more knowledgeable when business returns – the more you know the more confident you will become.

[]         TEAM BUILDING

I know it’s hard to work on team skills when the team is not together, but what you can do is to mentally walk through scenarios in the past that can help to drive your “team savvy” approach in the future.  Think about those actions of yours or others that drove a wedge between team members and think through ways of avoiding that in the future.  Write down those “team defeating” actions that drove you crazy in the past and commit to working through them in a more positive way in the future.  Think about “why” things might have gone sideways in the past and how honest sharing with the team can help to work through those events in the future.  Don’t let correctible problems raise up their ugly head in the future and put a damper on the effectiveness of a team.

[]         RE-COMMIT TO YOUR COMMITMENT

Most importantly, this is a time to ask yourself a very important question: “Now that I have been forced to step back or step away from the life of a cook – do I want to jump back in when the opportunity arises?  Am I willing and able to re-commit what it takes to be GREAT at what I do?”  If the answer is “no or I’m not sure” – then this is a perfect time to start thinking about your next career choice.  If the answer is “yes” then roll up your sleeves and get to work on your conditioning.  The time WILL come when restaurants are back in full swing.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

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CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT

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There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money.  Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered “monumental”.  The right decision can lead you to self-awareness, long-term gratification, rewarding careers, and the foundations of family.  The wrong decision – of course will be the opposite.  How we go about making those decisions is the real question.

Making a decision to marry another person without taking the time to understand who he or she is and what makes that person tick can lead to loads of pain and disappointment.  Buying a home without researching what is available, how that location fits your life situation, and how you will manage paying for that home can weigh heavy on your shoulders. Choosing to attend a college, especially one that is focused on a very specific career path without having a clear idea of what that career path is and how it will impact your life – will oftentimes lead to heartache and years of burdensome debt.

So – you are a young (or not so young) person who loves food, enjoys restaurants, and finds the media depiction of becoming a chef to be exciting and rewarding.  “This looks like something that I would love to do for the rest of my professional life.”  This might be true, and if you like games of chance, maybe this is a “roll of the dice” that is intriguing.  If you understand the implications of: “You can’t always judge a book by looking at the cover”, then you should understand that the sizzle may sell the steak, but the sizzle doesn’t always tell the full story.

It has been my experience that those who choose culinary school as a way to build a strong foundation for a career in the kitchen fall into one of two brackets: 

  • Those who do so from a place of experience (they have worked in a kitchen – preferably one that is run in a professional manner)
  • Those who do so by placing all of their decision making powers in the hands of the media

In other words those who understand what they are getting into vs. those who don’t.  Now, I do not have any statistical data to support my next observation, but I have found that those who have spent time in a kitchen before entering culinary school are more committed, more intent on doing everything they can to absorb all that is offered, hungrier to learn and apply new skills, and far more likely to succeed and stick with their career choice.  Again, an unscientific conclusion, but I would bet that many culinary instructors and restaurant chefs would agree.

My plea to those who are wrestling with a decision about culinary college is to get a job in a kitchen first.  If you are a high school student – find a part-time position on weekends while in school and full time in that summer period.  If you are a career changer – knock on a chef’s door and tell him or her of your plans to attend school, ask for a position in the kitchen (yes starting off as a dishwasher is a good decision), tie on an apron and give it a whirl.  You will learn what you need to know about the type of work, the physical demands, the stress of timing, how decisions are made, the organization of a kitchen that sometimes is chaotic, the dynamics of team, the demands of a customer, the heartache that comes from a rejected meal, the joy that comes from an occasional compliment, the exhilaration of serving more guests in a meal period than anyone thought was possible, the crush of defeat when things go sideways, and the effort that will be required to move from dishwasher to chef at some point in time.  Just imagine how shocking it would be to enter that culinary school classroom or kitchen without having those experiences under your belt.

Those decisions in life that are monumental are learning experiences, but proper research will help to minimize the negative impact of wrong ones.  Culinary schools understand all of this, but at the same time they are intent on making sure that enough students enroll to make a class viable.  After all – everyone should have an opportunity to succeed or fail, but when students discover mid-term that this is not for them, then everyone suffers from a realization that did not have to be.  When a student fails to complete a program or loses the energy to remain passionate then it hurts the instructor and the school as much as it does the student.

There was a time when prior experience was a pre-requisite to acceptance into a culinary program, but the feeling that this is somehow counter-intuitive to a persons right to choose what he or she wants took over the logic of requiring prior experience.  I believe, that this is a harmful change in approach. 

If a prospective student is wrestling with the college decision then there are avenues that can help.  Working in a restaurant is a natural step in the right direction, but there is also the vocational education option for high school students or if all else seems to not fit your situation – at least schedule appointments with local chefs and ask if they would talk with you about “what it takes”.  Spend a couple days as a stage’ (working or shadowing without pay) in a restaurant just to get a feel for the environment.  Dine in as many different restaurants as you can and ask for a tour of the kitchen.  Do whatever you can to paint a more accurate picture than is portrayed in the media.  You owe this to yourself!  Restaurant work is NOT FOR EVERYONE.  Once engaged in a restaurant you will find that 98% of what you do in the kitchen is just plain hard work.  You need to learn about the heat and the sweat, the physical demands, the emotional requirements, the infringements on what is considered a “normal” life/work balance, and the time that it will take to accumulate the skills, knowledge, and experience to become a chef.

Stick your toe in the water before you choose to buy the boat.  You might start by reading the 650 articles in this blog.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC
Restaurant Consulting

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A COOK’S SENSUAL OVERLOAD – SMELL

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Now that I have your attention – allow me to walk you through a cook’s journey of experiences that activate the senses.  One of the most amazing aspects of the human mind is its capacity to store and remember every single experience from birth to last breath.  These experiences whether they are tactile, social, psychological, or spiritual are stored in the subconscious mind – a person’s “built-in” hard drive.  Sometimes those experiences are buried deeply in that hard drive and take real effort to bring to the surface while others simply require a small prod to jump into the conscious realm and activate all of the senses.  It truly is amazing.

What cooks and chefs talk about quite often is “food memory”.  Oftentimes the difference between a good cook and an exceptional one is the breadth of a person’s food memory.  Sometimes we refer to them as flavor benchmarks – significant additions to a food memory data bank that become the standard-bearers of how we approach and compare food experiences moving forward.  Cooks and chefs are bombarded with these benchmarks – each and every day.

WHAT IS THAT SMELL?

*Bacon – is there any deeper, more intoxicating, more all consuming smell than that of thick strips of bacon frying in a pan or rendering in an oven.  Every kitchen is filled with this gratifying aroma that greets cooks and chefs as an old friend wrapping his or her arm around their shoulder and telling them that life is good?

*Onions – what makes us salivate, wake up and direct our attention to our palate is the rich smell of caramelization.  Onions are the mistresses of the kitchen – that irresistible link to the passion of eating.  Every cook snaps to attention when those onions hit the surface of a hot pan and squeak and hiss as they turn from white to transparent, to lightly brown.

*Garlic – Ahhhh – garlic.  What is that smell that reminds us of home cooked meals, of the beginnings of a rich Bolognese, the foundations of shrimp scampi, or the start of a sear before the long and slow process of braising those veal shanks or short ribs?   Garlic, to cooks, is the magic ingredient that only gets better as it is used with reckless abandon.

*Grilled meat – a cherry red grill fed by the flames from briquettes laps around that ribeye, New York strip, or Black Angus filet.  The marbled fat that webs through the eye of those steaks begins to melt and drip – fueling the flames even more and sealing in the flavor and moisture of the steak with grill marks and an exterior crust that shows the power of the Maillard Reaction.  This smell is like no other – it reminds us of a good life, of summer bar-b-que with family and friends, and the best partner that a robust red wine could have.  This aroma welcomes cooks to their station and reminds them of why they do what they do.

*Sauté’ mushrooms – When we use the term umami we often think of the savory aspects of roast pork or a 109 rib pushing it’s internal temp close to 120 F.  But the smell of fresh mushrooms like porcini, shiitake, crimini, morels and chanterelles is as close to umami nirvana as one might ever expect to achieve.  This is the environment that cooks live in.

*Bread from the oven – the work, the time, the physical handling of a living product, the elegant simplicity of four ingredients, the marvel of a sour dough starter uniting the gluten strands and lifting a dough to a remarkable stature pales in comparison to the smell of the finished product being pealed from the oven.  Let the loaf dance in your hands as you flip it over, pull it close to your nose and drawn that completely unique smell into your being.

*Cinnamon Danish – if you have worked in a kitchen where breakfast is served – then you are familiar with the sinful smell associated with cinnamon rolls or Danish pastries fresh from the oven.  You know that you shouldn’t, but it is nearly impossible to get anything else done until you break apart the rings and allow that first bite to melt in your mouth.  You must take a moment with a familiar cup of coffee to relax and just let the magic happen.

*Simmering Stock – I always made sure that every kitchen that I orchestrated had a stock working every day.  Sure, the stock was important as the foundation to soups and sauces, but maybe even more importantly it sets the tone for a kitchen dedicated to foundations, to building flavors in layers, and to respecting the traditions of a professional kitchen.  Stocks are a statement and their deep aroma welcomes every cook to his or her station, allowing them to know that they are part of something special.

*Fresh brewed coffee – We all have a relationship with coffee.  To many, it is the first thing that we seek in the morning, the finish to a great meal, and the last acknowledgement to signal the end of the day.  Each sip allows us to engage our olfactory senses as well as our taste receptors.  In professional kitchens – coffee is a baseline aroma that is always there, always luring us over for another jolt of caffeine.

*Cured meats – The inspiration for this article was a video clip that I watched a dozen or so times – a walking tour through a curing room filled with thousands of Prosciutto hams hanging and working their way through the long process of fermentation that yields one of the culinary worlds most heavenly aromas and flavors.  Picture what it must be like to walk through that cure room, take a deep breath, and let your senses turn to high alert.  This is a cook’s moment.

*Cheese affinage – As enticing as the prosciutto cure room might be, the musty, fruity, deeply fragrant smell of a cheese cave takes it a step further.  It is the affinage that takes the pressed curds from milk and transitions them into signature cheese from runny soft, and stinky Epoisse, to firm, mature Manchego, or the aged and intelligent aromas of Parmigiana Reggiano.   Cheese, bread, cured meat, and great wine combine to tempt the nose to understand the mystical nature of the food that we eat.

*Shaved truffles on scrambled eggs or pasta – Not an every day experience, even for the most experienced chef, but if there were an aroma that’s impossible to describe except to say “truffle” this would be it.  Nothing else smells remotely close to a truffle, nothing will make you stand tall and give all of your attention to food, and no smell is more addictive than a fresh truffle that is shaved over loosely scrambled eggs or fresh pasta.  If there were a smell to describe heaven – this would be it. 

As cooks we are privileged to work with, be enticed by, and enjoy the pleasures of aromatic foods.  This is the environment we work in and this is quite possibly one of the greatest benefits of choosing a life behind the range.

Up next:  TOUCH, TEXTURE, and CHEW.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericacues.com  BLOG

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COOKS – THE COMFORT OF HEAT, SWEAT, AND HARD-WORK

28 Tuesday Jan 2020

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Staring at the POS printer, waiting for those orders to start their tap dance building to a crescendo in an hour or so, clicking a pair of tongs by your side, shifting weight from one foot to the other, and beads of sweat beginning to roll down your back and collect under that scull cap that fits just a bit too tight – is this one of those moments when you begin to wonder what in the world you are doing?

Physical work is stressful and gratifying at the same time. Sweat and aching muscles is uncomfortable, yet somehow a sign of work worth doing. Building beautiful, flavorful, aroma filled, satisfying dishes for people every night is a result of this hard work, this sweat, and these aching muscles. These tangible works are also a result of an intelligent approach to a process, constant reference to flavor memory, and a level of mental and physical organization that is parallel to that of an architect, a pilot, or a surgeon – this is work that is far more complex that many give it credit for. There is also the emotional part – putting it all out there for others to critique leaving the cook wondering: “what did they think?” We sweat not just due to the heat, not simply because we are physically all in, but also because cooking is draining intellectually, emotionally, and even spiritually. Being a cook is complicated.

You know that those orders are coming – in just a few minutes that printer will push out that relentless sound of more orders than you think you can handle. This is the most stressful time – let’s get on with it! You remember a couple quotes that stick in your brain:

“Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work.”

-Stephen King

Ok, you can understand that for sure. You think that you have some talent as a cook, but you KNOW that you put in the effort and then some. You wonder: “Is there a difference between talent and hard work when you come down to it?” How many successful people do you know who work hard without talent? Maybe their talent is knowing what they don’t know and finding ways to get things done anyway. Anyway – soon enough those orders will fill that space in your brain that is wandering right now. Then there was that other quote:

“It’s not so much whether you win or lose, it’s how you play the game.”

-Grantland Rice

Right….try telling that to the chef or the owner. You are part of a line team – there is no room for failure. If you fail, so will the rest of the team. One mistake can lead to chaos on a busy night. This is not the place or the time to learn from your mistakes – NO MISTAKES, NO MISTAKES! “Damn – let’s get these orders in before I start to over-think everything.”

Maybe, just maybe, this sweat and these aching muscles, maybe the nervous energy that is obvious from my dance of anticipation, maybe all of this is fuel for the job ahead. Stay calm, stay calm. I sure hope that my mise en place is tight enough. Did I mince enough shallots, clarify enough butter, flatten enough chicken breasts, and peel enough shrimp? Let me check those scallops again – did I clean them properly? Where are my backups on vegetables, extra bottles of white wine for deglazing? What is the temp on those sauces in the bain-marie? Let me draw my knives over that wet stone one more time – can’t afford a dull knife. You look to the expeditor and tell him to grab you a few more side towels – can never have too many.

restaurant-food

The sweat is starting to pool up on your back, feet are hurting from inactivity, and hands are cramping up from nerves. Come on with the orders already!   You stack and restack plates, move your pan handles a few degrees to the right, and fold and refold those side towels. You drop your tongs – CRAP! Run over to the pot sink and wash them quick. Grab another pair as a back-up.

You grab another energy drink and kick it back like it was that after shift first beer. You look to your right and look to your left. Acknowledge the rest of the team and share a few fist bumps. It is coming – you can feel it. Then, the sound you were all waiting for – the printer spits out that first early-bird deuce. Both items for the grill – nothing for you – damn. A few seconds later – a four top – all yours. Here we go. You grab four pans and slide them onto burners – make sure the pans are hot first. Two orders of Diver Scallops, a Chicken Piccata, and Tournedoes Rossini mid-rare. An ounce of clarified butter for the chicken (dredge it in flour and give it some great caramelization – keep the pan moving), a touch in the pans for the scallops (sear them on one side and pull away from the heat for finishing later), and a little more heat in the pan for the tournedoes (this item will be done last minute). The expeditor had called the table as an order fire (no appetizers – ready to rock) – but you know that it is best to wait to finish until the server is standing on the other side of the pass. Two minutes is all it will take to finish this four top.

Pull the caramelized chicken breast and put it aside, add sliced mushrooms to the pan and a touch more butter. Caramelize the shrooms and deglaze with white wine, and fresh lemon. Sweat is pouring freely down your back now. Two more orders just came in – a few items from your station that can wait until this four top is gone. The server appears and the expeditor calls out – pick up on that four top. “Yes chef”! Chicken back in the pan – the flour from the dredged chicken blends with the white wine and lemon and the sauce comes together. A few capers and chopped parsley and this dish is ready to go. The scallops return to a fresh hot pan to finish the sear, hit the pan with a touch of wine, salt and pepper and done. While you and the middleman plate up the first three dishes – the tournedoes hit the very hot pan for a sear along with two slices of foie gras. Flip all items quickly – cooking only takes a minute. Deglaze the beef with Madeira and demi-glace and assemble the dish on toast medallions – top with some truffle shavings and off it goes to the pass. Four top complete. Move on to the next order.

You wipe your brow, take a drink of water and start with fresh pans. The orders keep coming. Now the expeditor is in control of your world. He tells you what to start, what to finish, and what to plate. Every few moments you ask for an “all day” (a review of what should be working on your station), and back to it. No time to chat with others – an occasional look or nod is enough of a signal. Plates are flying now – you turn to plate up an item and the dish is there ready with accompaniments. Only one re-fire so far (you hate that, but try to push it out of your mind).

For the next three hours – this is the frantic pace of the line. Those 180 minutes go by in a flash. You stay on top of your station cleanliness and are relieved to see that your mise en place is holding up. A few little finger burns from hot pan-handles, nothing you can’t work through, and one dropped item to replace – not bad. You haven’t screwed up any orders or messed up your teammates thus far. You are now working like a well-oiled machine. Your brain works through processes, your palate is fine tuned, and there is real economy of motion in the steps that you take.

When 9 p.m. rolls around – the board is almost clear. Just a couple deuces to finish up and that inevitable table that arrives 15 minutes before closing, but you breathe out knowing that you made it through another night.

Painted in Waterlogue

By 10:30, it’s all over. You breakdown your station, scrub your area, chill sauces, label and date items, make out your prep list for tomorrow and a friendly note to the morning prep cook. The sous chef points his finger and gives you a “thumbs up”. The mental and emotional stress is over – the physical pains will take a few hours to come to the surface, but you know they are there. Hey, it’s good pain – an honest days work. The heat, sweat, and hard effort feel OK. This is what you do, and this is how it is suppose to feel.

Tomorrow is another day.

PLAN BETTER – TRAIN HARDER

WORK HARD, SWEAT A LOT, AND SMILE WHEN IT IS OVER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

 

WHEN A COOK IS TRULY IN THE ZONE

23 Thursday Jan 2020

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In the zone is a phrase commonly used to describe a musician, athlete, or even a cook who experiences an “everything going right” situation, and when the person, or persons, involved are totally focused on the task at hand– but, being fully in the zone is really so much more.

When a musician is in the zone – he or she becomes one with the instrument – feeling, sensing, and intellectually connected as the instrument becomes an extension of who that person is. The audience can see and hear this phenomenon as real magic occurs. I have witnessed this with some incredible musical talent: Stanley Jordan, the incredible jazz guitar genius can close his eyes, block out all that is around him, and offer his uniquely original style of plucking with both hands and expressing through his instrument what he is feeling inside. Aurelien Pontier, a world-class French pianist finds his heart, soul, and fingers in total sync as he perfectly executes all of the nuances of a Rachmaninov piano concerto – some of the most difficult music to feel and play. And, the late Al Jareau could seem to drift off the stage while every inch of his being was engaged with scat vocal interpretations of jazz instruments. These great musicians were able to float into the zone and release more than music; they were facilitators of a musical experience.

Michael Jordan defied gravity when he was in the zone; Steve Kerr made it seem as if hitting three-point shots was inevitable; Simone Beal tumbled through the air and stuck a perfect landing as if the mat, bench, or parallel bars were simply there to accent her perfection; and Joe Montana and Jerry Rice were in such sync that no defensive player was ever able to disrupt another touchdown. These athletes were able to switch on their relationship with the zone, at will.

Every line cook and chef has experienced those nights when things go right. Timing is perfect, plates are beautiful, food is prepared as it should be, and service staff appears the moment that plates are put in the pass. To all of us who have been there – this would seem to describe a “zone” event. But that out-of-world experience that truly defines being in the zone requires much more. A cook in the zone feels the joy of a perfect palate for seasoning, the ability to hear, see, and smell when an item is perfectly done, all other line personnel are able to sense what needs to be done next without being told or asked, the plate is ready to receive an item from the grill before the line cook needs to request it, and a simple nod or cursory eye contact from the chef or expeditor is enough to signal what must be done next. Being in the zone is a total sensual experience, and intellectual connection, an emotional alignment, and a physical melding of activity that is a fluid and tight as a perfectly synchronized symphonic orchestra. The experience is rarely planned or anticipated; yet without organization, skill, planning, and confidence it will never happen.

Have you been there? The planets are aligned – those orders clicking off the POS seem to suddenly move in slow motion. Every nuance of understanding is there as the cook assimilates what the expeditor calls off, organizes those orders in his or her head, and begins the structured process of starting a sear, deglazing a pan, reducing a pan sauce, and grabbing pans that are at the ready and hot so that the process is not delayed. You taste, season, and taste and your flavor memory bank kicks into motion as adjustments are made to each pan making sure that the end result is a consistent product. Plates are meticulously assembled so that they look exactly like that picture in the cook’s mind and when the chef calls fire and pick-up, those pans are returned to the stove for finishing and assembled plates are slide into the pass where the expeditor adds an herb garnish and wipes the plates edge. It all seems so easy tonight, so natural, and so much in sync with everything and everyone. Have you been there?

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Are you in the zone – really? If you are – is it good luck or something else? So, how does a cook or chef set the stage for “in the zone” experiences? Here are some essential elements:

[]         SKILL MASTERY

It would be impossible to experience the scenario portrayed without having mastered those foundational skills that are part of a cook’s bag of tricks. Superior knife skills, a full understanding of all the cooking methods, flavor memory, impeccably tight mise en place, time management, and a deep understanding of each ingredient, its flavor profile and how it acts and reacts under certain conditions and in combination with other ingredients. Being in the zone is no accident.

[]         ORGANIZATION

Take a moment to observe an excellent cook’s station. It is precise, always clean, perfectly spaced, and always so even during the busiest time of service. Don’t mess with a cook’s station – it is exactly how he or she needs and wants it. The cook can point to everything in that station – blindfolded. Back-ups are ample and are labeled and easy to access. Towels are folded a certain way, every plate is checked for cleanliness, water spots, chips and cracks. Nothing is left to chance.

[]         TEAM DYNAMICS

When zone work is realized it is because every member of the team knows his or her job and is equally prepared, and every member of the team also knows every other station and can step in at any time and function with the same level of efficiency and passion as the person who typically owns it. It’s all about team.

[]         PRACTICE COMMUNICATION

Just as best friends, brothers and sisters, spouses and significant others know what the other is thinking or about to do, so too must team members on the line have the ability to anticipate the action of others, use verbal and non-verbal communication techniques, and function, as a result, as one cohesive unit. Have you been there?

Painted in Waterlogue

[]         RESPECT

Respect and Trust are one and the same when it comes to preparing for “in the zone” work. When the magic happens it is because every member of the team is aware of strengths and weaknesses of others and respects what can be done and what needs to be done to make sure actions are seamless. Respect must be earned daily on these teams and it is easy to see that the last thing that a cook would ever do is to allow that trust to wane. Have you been there?

[]         PRACTICE

If you are waiting for luck to create those beautifully orchestrated service events – you will be waiting a long time. Whether it is a sports team, a band or orchestra, a military platoon, or line team in a restaurant – practice does make perfect. Every service is another opportunity to fine tune, to discuss those things that are not yet right, and practice ways to bring them there. Individuals or teams that are “in the zone” got there through meticulous practice.

travis

[]         UNDERSTANDING

Michael Jordan knew everything about the ball, the court, the game, and his competition. He understood how to approach a game. Aurelien Pontier became Rachmaninov when he sat at the piano to play one of his compositions, he understands muscle memory, how to accent a certain phrase in a piece, how high to lift his hands, and how strong or soft to lay his fingers on the keys. A great cook must understand everything about the menu, the ingredients, the cooking process, the flavor profile, the history and traditions behind the design of a dish, colors and textures, and even how to lay out a plate to emphasize its uniqueness. True understanding is behind every “in the zone” experience.

If you have truly been in the zone, then you understand the depth of satisfaction that comes from control over that experience. When you are ready then that experience can be predicted and expected. When others are able to witness this in the works then the chaos of the kitchen seems to flow like a well-orchestrated piece of music, or a perfect game. Great teams can somehow make it look easy, but in reality it is nothing more than great planning, meticulous work, loads of practice, and un-compromised levels of confidence in this process.

PLAN BETTER – TRAIN HARDER

Prepare yourself for the ZONE

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

Aurelien Pontier plays Rachmaninov

https://www.youtube.com/watch?v=SMkfIx5Hy4Y

Stanley Jordan plays Eleanor Rigby

https://www.youtube.com/watch?v=4M22XWM2qbo

Al Jareau sings Step-by-Step

https://www.youtube.com/watch?v=_AA1C-_OfQY

When Air Jordan was born

https://www.youtube.com/watch?v=mny1kAxF2zQ

Simone Beal on the balance beam

https://www.youtube.com/watch?v=W7LzYjEsu-w

Montana to Rice

https://www.youtube.com/watch?v=yH4_zSPB7XQ

The dance at a Michelin starred restaurant

https://www.youtube.com/watch?v=g0yisRiLwGA

 

 

A COOK’S NEW YEARS RESOLUTIONS

25 Wednesday Dec 2019

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Yep – another year, another moment in time to reflect on where you are and where you might be going. To many people a resolution is a futile attempt at changing poor behavior, lost opportunity, broken promises, and failed attempts at positive change. Making a resolution is often a noble attempt at making corrections, while knowing that there is little chance that you will actually follow through.

The three most perplexing statements in life are: could have, should have – didn’t. Most of us can relate to this assessment of a previous year, an assessment that is depressing and self-limiting when we expect that it might be the norm – just the way it is. What is even worse is when we relegate the responsibility for inaction to others: “I didn’t do that because so and so – held me back, placed limitations on me, didn’t support me, or got in my way, etc. More often than not, the responsibility for inaction is ours alone.

“We don’t grow when we stay inside our comfort zone.”

-Unknown

So, if you choose to set a path for the future, knowing that you are in control – then here are some thoughts:

[]         TAKE RESPONSIBILITY FOR MY CAREER

Have a goal, determine what will be needed to achieve that goal, set a course, and work the plan. So, if you know you don’t want to be a line cook all your life and have a desire to be a chef of a property some day: talk with other successful chefs and ask what it takes to get to that point. Should you build your skills by seeking out cooking positions working with certain chefs or restaurants? If this is the case – then send out your resume and ask for an interview. Should you develop your background in some type of culinary program? Then apply to a school and sign up for any scholarships available. Should you enroll in an apprenticeship program? Then do it – you can’t win the lottery unless you buy a ticket. If you really want to reach the goal – then you can. So much of success is attitude and commitment to stay the course. Take the leap!

“If it doesn’t challenge you it won’t change you.”

-Unknown

[]         WORK ON MY PHYSICAL HEALTH

This is probably one of the most frequently defined resolution and one of the first ones to fall by the wayside. Make this goal realistic if it is to stick. Try a one-mile walk every day as a start. Sign up for “myfitnesspal.com” (it’s free) and start tracking your calories towards a weight loss goal. Ride a bike to work, cut back on the after work drinks, take the stairs instead of an elevator, start with 10 sit-ups each morning and add two more at the end of each week. Do something that allows you to have a goal and reach a goal. Small steps work.

[]         WORK ON MY MENTAL HEALTH

Try not to bottle things up inside. Life is stressful – so is working in a kitchen. To some – the kitchen is a safe haven, a place to escape to, an environment where everyone is accepted and where you can push aside all of life’s challenges and focus on the task at hand. When work is over then all of those life challenges rear up their ugly head and they can be overwhelming. Some are able to cope, while others hit a wall. Some of those challenges are ones that can be rectified by seeking physical assistance or identifying a new source of funding, while others are far deeper and more difficult to address by yourself. Share your issues with a family member, friend, welcoming ear of a coworker, or in some cases – professional help. This is a serious societal problem, but one that there are solutions for. Don’t try to deal with it on your own.

[]         ADD A SKILL – SHARE A SKILL

If you fail to commit to improving then you relegate yourself to a stalled career. Adding a skill can be invigorating as well as career enhancing. Align with a coworker who is accomplished with a particular skill and commit to learn, attend a workshop, read a book, watch a YouTube video, stage’ with an expert, and then practice until you get it down. The pride associated with mastering a skill should never be downplayed. Do it for yourself.

[]         LEAVE MEDIOCRITY BEHIND

Take the pledge: “I promise, from this day forward, to strive for excellence in all that I do. To treat the smallest task as if it were the most important, and treat the largest task as if the details were just as important as the volume of work. Excellence is a habit – not a goal.

[]         FOCUS ON TEAM

Life is a team sport and life in the kitchen is an ultimate team sport. Spend more time developing the attributes of team: listening, respecting each others strengths, and helping every member with their weaknesses, jumping in when and wherever needed, offering critique without being critical, applauding others when they exceed expectations, and patting them on the back when they fail – this is what it means to be part of something bigger than yourself, this is what it means to be part of a kitchen team.   Invest the time in this process and it will pay back in benefits.

[]         FIND SOME BALANCE

Commit in the New Year to finding ways to balance your kitchen life with a daily routine that takes into account your physical, mental, and emotional wellbeing. Commit to finding that balance point of spending time with friends and family, clearing your head, exercising, taking part in a hobby, reading, listening to music – something that gives you a chance to take a deep breath, push aside the challenges of the job, and feel good about yourself.

[]         DON’T SETTLE

If you wake up in the morning, look in a mirror and think: “what am I doing”; if you walk through those kitchen doors and feel the drudgery of the “same old, same old”; or if you find little excitement in what you are doing or how you are doing it – then make a change. You know what you are capable of, even if others may not – never feel as if “this is it” and relinquish control of your destiny. You have the ability to step out of your current situation and move to something that inspires, aligns with your capabilities, challenges you, and brings that excitement that makes you want to jump out of bed in the morning. Even if it means moving on from the food business – DON’T SETTLE!

[]         SIGN MY WORK

Anything worth doing is worth doing well. Everything that you do carries your signature and is a reflection on your personal brand. No matter how small or large the task – do it as if it were the sole determination of your professional reputation. Peeling onions – make them perfect and do it fast – this is your signature. Filleting fish – do so with care and speed, paying due respect to the fish. Make sure that you work at being the best fish butcher around – this is your signature. Plating up orders on the line – do so as an artist would while presenting a painting – this is your signature. Anything worth doing is worth doing well.

[]         STAY PROFESSIONAL / BE THE EXAMPLE

Stay above the fray – don’t succumb to the pettiness that sometimes takes place in the workforce. Don’t criticize others behind their back, don’t allow your work habits to stray from being exceptional, never demean others, always be on time, make sure that you look the part of a professional cook and earn the respect of others in the process. Be the example for others to follow.

[]         STAY TRUE TO THOSE STAKES IN THE GROUND

If there are parts of being a cook and a caretaker of Nature’s ingredients that are important to you, then don’t set them aside when it is convenient or inconvenient. If they are important then they are part of your character – this is how you want to be perceived and how you are perceived. Stay true.

[]         LIFE’S TOO SHORT TO BE NEGATIVE

It may seem easy to drift from viewing your cup as half full and begin to look at life as if it were more difficult than it is. Remember it takes far more facial muscles to frown than it does to smile. In the big scheme of things it is always much more gratifying to find the positive in a situation than to relegate your attitude to being negative.

[]         CHECK THESE RESOLUTIONS EVERY DAY

“Is what I’m doing right now bringing me any closer to achieving my goals.”

Happy New Year!

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

WHEN COOKING BECOMES MORE THAN A JOB

25 Monday Nov 2019

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Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job. Maybe it’s a local diner as a dishwasher or assistant to a short order cook; maybe it’s a fast food operation as a “sandwich artist” or grill person for that hamburger chain; or maybe it’s a summer snack bar where you learn to walk through all of the steps. At some level, it is great to have a paycheck, but any real connection to food or cooking is something that rarely crosses your mind. What is important is that at the end of the week there is some cash in your pocket, albeit – not very much. There is never enough to be independent, and certainly no vision of a future in the food business, but for now – it serves a purpose.

For a few, at some point that changes. It might be a “moment” of inspiration, while to others it might be a slow and steady process of acclimation, but in time your thought process changes. It could be that incredible home cooked meal from a grand parent or a family dinner at a friends house; it might be that special occasion dinner at the “nice restaurant” in town when a perfectly prepared steak, chop, or seafood dish arrives at your table; or it might be that first “dare to eat” showdown with a friend when you allow that first fresh oyster to slide down your throat and savor that ocean brininess that is hard to describe – but, there is an a-ha moment when you suddenly realize that what you had been doing is not cooking – real cooking is an art, a passion, a life calling. It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

I say: “If you don’t know how to cook, I’m sure you have at least one friend who knows how to cook. Well, call that friend and say, ‘Can I come next time and can I bring some food and can I come an hour or two hours ahead and watch you and help you?”

– Jacques Pepin

When enlightenment happens, a person who thought he or she was a cook knows that there is so much more to the craft. That – “I wanna be a cook” individual takes a deep breath and makes the commitment to seek knowledge, to experience the lifestyle, to build the skills that are necessary to truly carry the title. There may or may not be a desire to become a chef at this point -today it is all about the craft.

Those entry-level positions offer a multitude of advantages and truly serve a need. They provide work for new entrants into the job market, they offer an immediacy that opens the door to everyone, they fulfill a definitive need in the marketplace, and they can provide an important step in building work ethic and a resume. On the other hand, these jobs rarely include the skills and knowledge necessary to be a cook in any way except title.   It is that a-ha moment that sets the stage for cooking to move past being a job.

So how do you know that you have moved past the paycheck and into the realm of a professional cook? Here are some indicators:

Painted in Waterlogue

YOU KNOW YOU HAVE MOVED BEYOND A PAYCHECK WHEN:

  1. You are proud of the uniform that you wear.
  2. When you get excited about that new restaurant cookbook that is being released next month and pre-order it through amazon.
  3. When asked what your most prized possession might be, and you answer: “my chef’s knife”.
  4. When almost all of your friends are also cooks.
  5. When you try to convince your family and friends to tighten up their mise en place.
  6. When you are walking down the street and constantly shout out “behind!”
  7. When you wake up in the middle of the night and break out in a cold sweat thinking about your prep for the day.
  8. When you call in, or stop in to work on your day off to make sure everything is in order.
  9. When your preferred gift list is a link to Extreme Culinary Outfitters. https://extremeculinaryoutfitters.com/
  10. When you get excited about visiting a farm, cattle ranch, commercial fishing boat, or flourmill.
  11. When you own more than three fishing tackle boxes filled with personal culinary tools.
  12. When you know all of the emergency room technicians at your local Urgi-Care because of the number of stitches that you wear with unusual pride.
  13. When you start complaining about people who work normal hours as “part-timers”.
  14. When asked – you can recite the names of the chefs who head the ship of the best restaurants in town.
  15. When you start building that “bucket list” of restaurants around the world where you must dine before you die.
  16. When you appreciate and crave a crusty slice of warm, artisan bread fresh from the oven with a smear of salted butter more than just about anything else.
  17. When you accept that great technique requires discipline and practice.
  18. When you know that dependability above all else, is the trait that is important in the kitchen.
  19. When even when you didn’t agree with the chef you know that: “Yes Chef” is important.
  20. When pride is directly connected to clean plates returning from the dining room.
  21. When you feel that every plate presented in the pass carries your signature.
  22. When letting down your fellow cooks would be the most egregious sin.
  23. When the title of cook, or later on – chef, becomes part of your persona. When your friends introduce you as a cook at such and such restaurant or refer to you as chef, rather than use your name.

When cooks move beyond a paycheck it is due to a shift in attitude, a commitment to self-improvement, a desire to build that palate, a need to truly understand why foods taste a certain way, and how a selected cooking method can elevate that taste and flavor. Many will never make this transition – they may simply use that job as a means to an end and then move on with a different career track – that’s fine. For those who catch the fever – they will never view what they do in the same manner.

There will be many challenges along the way, and ample opportunity to revert back to the “job” mentality: sub-standard wages, lack of benefits, excessive hours, isolating schedules, physical and mental stress, and occasionally a challenging work environment are all there to move the bar in the wrong direction. But, even the most frustrated cook will still admit that this is what he or she loves, this is what he or she was meant to do, and in many cases – “I can’t imagine doing anything else.” This is when becoming a cook moves well beyond a job.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consultant

www.harvestamericacues.com BLOG

 

 

 

 

LINE COOKS WHO TAKE THE LEAP

13 Thursday Jun 2019

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At some point, fairly early on, restaurant cooks make a decision to either view what they do as a transitional job while they look for something that they really want to do, or decide that cooking is their life calling and they intend to become exceptional at the craft. This is true for nearly any job/career, but quite apparent in the restaurant world as the phrase– “love it or leave it”, strikes a chord. There are too many legitimate reasons to not choose a career in the kitchen if a person doesn’t “love it”.

So, if a cook does choose to love it, then what are the next steps? What must a now serious cook do to work towards excellence – to become exceptional at the craft? Here are a few pointers that will set the stage:

[]         BE READY

Be ready mentally, physically, and emotionally for a day in the kitchen. Be on time, dressed properly, and geared up from the moment you arrive.

[]         BE HUNGRY

The best cooks thrive on developing new skills, enhancing the ones they have, trying new ingredients and meeting new challenges – head on.

[]         MASTER KNIFE SKILLS

Accuracy and speed must align. Every cook knows how critical those knife skills are. Sharpen knives, and build the muscle memory necessary to use those knives as if they were an extension of a cook’s hand. These are the foundations on which great cooking is built.

[]         BE ORGANIZED – EXTREMELY ORGANIZED

Mise en place wins! If you are organized and prepared with sufficient mise then any challenge can be met.

[]         BE A SPONGE

The best cooks relish information, food knowledge, concepts and procedures, and techniques that others are willing to share.

[]         RESEARCH AND EXPERIENCE

The best cooks dig in and seek out experiences that will enhance their understanding and ability to cook well. Great cooks invest in their professional growth.

[]         DEFINE YOUR BENCHMARKS AND STUDY THEM

Who do you admire, what do you admire, how do those whom you admire do what they do, and how can a cook model his or her own performance as a result?

[]         REPRESENT THE UNIFORM

Great cooks know that the uniform they wear is representative of a proud history, a history that – as Julia Child once said (and I paraphrase): “Every significant change in society has been paralleled by a change in the way we grow, process, or cook food.” Every professional cook represents this history.

[]         WORK ON BEING HEALTHY

Great cooks cannot perform at an optimum level unless they are well rested, healthy, and physically fit. Great cooks take care of themselves.

[]         WORK ON WHAT YOU DON’T KNOW

Great cooks know what they don’t know and seek to find answers and build new skills. Obstacles can become advantages.

[]         BECOME FAST WITHOUT SACRIFICING QUALITY

Speed is essential in a busy restaurant – time is not on your side, yet sacrificing quality for speed is never an option. Great cooks work on both.

[]         BUILD YOUR PALATE

There are so many variables in cooking (maturity of ingredients, method of cooking used, seasonality, type of cooking equipment used, and – the person doing the cooking) that must come under consideration. In the end, a dish must meet certain flavor expectations and a great cook has developed a palate that is sophisticated enough to allow them to make adjustments to end up with the right results. Great cooks work on building their flavor memory and researching how they might compensate for ingredients or environments that might push a dish in the wrong direction.

[]         CREATE YOUR COOKING/PLATING SIGNATURE

Every great cook develops, over time, a style of cooking that, to some degree, can be identified. It may be the way that an ingredient is approached, or the manner with which he or she assembles ingredients on the plate. Even in an operation where process and design are prescribed, a great cook finds a way to sign the plate.

[]         EMBRACE TEAMWORK

Career cooks learn early on that their effectiveness is not a solo act. Great cooks are, first and foremost, a member of a team, and as such they understand how critical it is to communicate effectively, understand each team members strengths and weaknesses, and work to align and support those understandings.

[]         KNOW WHAT THINGS COST

The cook’s position exists because the restaurant functions in a profitable manner. To this end, every cook must become an owner of the operations cost structure. They must learn and appreciate the cost of ingredients and equipment and understand that profitability is not drawn from the onion, but rather from the onion peel. Everything has an associated cost and as such – value.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

Restaurant Consulting

BECOMING A GREAT LINE COOK

21 Tuesday May 2019

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Whether you are a product of a formal culinary education or working your way up through the school of hard knocks, it is likely that all roads leading to the position of chef will move through the line cook position. Line cooks are the backbone of the kitchen and the sought after position by all who have a future in the back of the house. Dishwasher to prep cook, breakfast cook to afternoon of evening line – these are the steppingstones, the right of passage, for a serious career cook.

To be an effective line cook, the individual must possess certain attributes and he or she must adhere to certain “rules of play” that make the job much more fluid and goal focused.

To those who are fresh off the culinary school treadmill or hard knocks folks moving from that prep position to the glory of the line – here are a few attributes and tips that will make your transition much easier.

ATTRIBUTES:

  1. BE ALL IN:

If cooking is just a job, then your food will be more fuel than an expression of skill, tradition, and art. When you are all in then it becomes obvious that cooking is your chosen career – an extension of who you are.

  1. BE DEPENDABLE:

The most significant attribute of a professional is dependability. Start with this and you will set the stage for a lasting career. Be on time, be ready to work, be trusted to complete a task as required, in the amount of time required, and always be that team member that others can look to for support.

  1. BE PASSIONATE:

To be passionate about cooking requires that you are always interested in the why and how and are focused on constant improvement. You take pride in the presentation and flavor of the food that you are responsible for and would never place a dish in the pass that failed to meet those standards.

  1. BE AWARE:

Cooks need to be aware of what is taking place around them, what environmental factors might impact on their ability to perform, and how they might problem solve to minimize any negative impact caused by those factors.

  1. BE PART OF “WE”, NOT “ME”:

Solid line cooks are team players. They understand that cooking is a team sport and everything depends on the synchronized efforts of the group.

  1. BE ORGANIZED:

Organization is the heart of a successful kitchen – from the placement of mise en place to the stacking of plates and folding of side towels – every great line cook is an efficient machine.

LINE COOK TIPS:

  1. SHORT CUTS DON’T WORK:

Sure, some will point to tricks that they may have learned that speed up a process – saving time and energy, but short cuts that circumvent the time tested way that food is prepared will more often than not result in an inferior finished product. Never sacrifice quality for speed; yet at the same time always look for ways to be efficient without moving away from a process that yields the best product.

  1. KNOW THE METHODS:

Great cooking is all about understanding methods, not necessarily recipes. Recipes have their place, but do not factor in the variables that can pull a cook away from the goal of excellent finished dishes.

  1. PRACTICE TECHNIQUES:

Technique is an essential partner to methods. Techniques are where a cook can become more efficient, leading to greater speed and quantity. Knife skills and understanding how to use the tools available so that everything becomes second nature – this is efficiency.

  1. HEAT YOUR PANS FIRST:

Caramelization is essential in bringing out the flavor in certain dishes. Caramelization also requires that a product move freely in a pan, taking advantage of the best properties of heat. When the pan is hot enough first and technique is fully understood, then an ingredient will move freely in the pan without sticking.

  1. SLICE DON’T SAW:

When slicing through meat, poultry, fish, or vegetables – there is a technique that takes advantage of the knife-edge – offering a clean, even cut. Slice forward using the full length of the knife and then draw back in the same fashion. A dull knife, or improper technique will leave layers of saw marks and ruin the presentation of the food.

  1. KEEP AN EDGE ON YOUR KNIVES:

A cook’s knives must be sharp – bring an edge to the blade on a wet stone at the beginning of every shift and keep your steel close at hand throughout the shift to bring back that edge when needed. A dull knife at a line cook’s station is inexcusable.

  1. LONG SLEEVES SAVE LOADS OF PAIN:

I get it – the kitchen is hot and the tendency is to minimize clothing in an effort to ward off some of that heat. But, the kitchen is a dangerous place with super hot pans, cherry red flat tops, leaping flames from the char-grill, spitting oil from pans, and sharp knives working furiously through the demands of service. The reason for long sleeves on a chef’s coat, heavy cotton, long pants, aprons, and head brims on a chef’s toque is to protect the cook from burns and cuts.

  1. SALT AFTER COOKING:

Salt is certainly a common flavor enhancer and as such a well-respected seasoning in every kitchen – but salt on foods during cooking can also tend to draw moisture from the ingredient. Salt is oftentimes better used at the end of cooking to accent rather than penetrate.

Painted in Waterlogue

  1. YOU CAN ALWAYS ADD MORE SEASONING, BUT YOU CAN’T TAKE IT AWAY:

Herbs and spices, especially those that impart heat, are best when added towards the end of cooking. Some spices, such as all versions of pepper, increase in potency the longer they cook with a dish. To this end, if too much is added early in the cooking process it becomes very difficult to counteract the negative impact of a spice improperly used.

  1. HOT FOOD HOT, COLD FOOD COLD:

The first rules of thumb in the kitchen always apply. Hot food should be maintained as such and cold food likewise. Hot food should be placed on hot plates and cold food on cold plates. Even down to coffee served in a warmed cup and salads served with a chilled fork.

  1. THE STEAK DOESN’T WAIT FOR THE SERVER:

The quality of cooked food will deteriorate quickly. The pass on the line is properly named since the food should quickly pass from the cook to the server. Every second that a dish sits in the pass results in a loss of product character. Timing on the kitchen line is as essential as the process of cooking.

  1. TAKE CARE OF YOUR FEET:

Every part of your body is impacted by the care of your feet. Proper shoes with support, white socks, floor mats, and frequent movement all result in healthier feet. When the feet are not cared for then there is an impact on legs, knees, back, and even headache pain. Never underestimate the importance of foot care over those 10-12 hour shifts.

  1. TAKE CARE OF YOUR HANDS:

The most important tools that you have in your kit are the ten fingers at the end of your arms. Wash them frequently, cover them when appropriate, use care when handling blades, use towels when handling hot pans, and use hand lotion at the end of a shift. Protect your most valuable kitchen tools.

  1. STAY ALERT:

One second is all it takes for something to go terribly wrong in the kitchen. Hot liquids, flames, sharp tools, heavy pots and pans, slippery floors, splattering oil, or a rushed employee moving around the corner without warning – so much can go wrong – stay alert!

  1. HYDRATE AND FUEL UP:

It is not uncommon for a line cook to lose a pound or more of water weight on a kitchen shift. Dehydration can be very dangerous – resulting in heat stroke. Cooks need to drink lots of liquids during a shift to rehydrate and maintain an even body temperature. At the same time – your body needs fuel to maintain peak efficiency, build muscle, and stay focused. A staff meal – preferably with an opportunity to sit down and properly digest it, is critical to a line cooks performance.

  1. NEVER RUN OUT OF MISE EN PLACE:

Enough said.

  1. DRY TOWEL, WET TOWEL:

Both are important – the dry towel for handling hot pans and stove tops and wet towels (from a bucket with sanitation solution) for cleaning. Never mix the two.

  1. CLEAN AS YOU GO – EVEN WHEN IT’S CRAZY BUSY:

A functional station is one that remains organized and clean – the opposite results in chaos.

  1. KNOW WHEN TO ASK FOR HELP:

Every line cook, on occasion, winds up “in the weeds”. Know when you are headed down that path and turn to a teammate for help before it gets out of hand.

  1. KNOW THE MENU – REALLY KNOW IT:

Know the ingredients, their flavor profile, know the methods of cooking used, understand the appearance desired, and know why a dish was designed a certain way. The more you know, the better the dish.

  1. EACH PLATE DESERVES YOUR ATTENTION:

All cooks have favorite dishes, but in a restaurant every dish must be treated as if it is your favorite.

  1. IF YOU DON’T HAVE THE TIME TO DO IT RIGHT THE FIRST TIME – WHEN WILL YOU FIND THE TIME TO DO IT OVER:

Time always gets in the way and far too often we look for short cuts to adapt to time constraints. In the end if it is not done correctly at first then the time constraints associated with a re-fire are compounded. Do it right the first time – this is the best approach.

There are probably dozens of other tips for success that every seasoned line cook can come up with, but this is a good start. Being a line cook is a challenging, focused, skilled, and extremely important job in the kitchen – make sure you are prepared to do it justice.

PLAN BETTER – TRAIN HARDER

APPRECIATE YOUR LINE COOKS

Harvest America Ventures, LLC

www.harvestamericaventures.com

Restaurant Consulting

 

 

 

A LINE COOK’S VIEW OF SUMMER MONTHS

11 Saturday May 2019

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It’s pushing 10 a.m. when an evening line cook finally rolls out of bed. The July sun is starting to really show its ability to bear down with penetrating heat and the humidity is bringing those first beads of sweat to the cook’s forehead. Ah…the start of another summer day. The primary role of the morning shower is to cool off and by the time a cook pulls up on both hounds tooth pant legs that sweat has already returned.

The walk to work is filled with angst about the job ahead, mise en place yet to be built, the unknown number of reservations for tonight’s service, and most importantly the heat and humidity of the kitchen.

As much as every cook would enjoy the ability to take part in what summer means to so many others, to the cook it is all about pale skin that rarely sees the sun as a vehicle for those deep bronze or brown tans. Too much sun for may cooks means the lobster red color of a burn. Walking into the kitchen is like moving from the frying pan to the oven. The curtain of heat hits every cook as an awakening for even more intensity to come.

One would think that water would be the most important beverage in the kitchen, but to a line cook it is likely to be hot coffee. Coffee seems to equalize the personal inner and outer heat that is so prevalent in the kitchen for the duration of the 12- hour shift ahead.

Soon the cook is into a rhythm. Knives cut through everything in their way, and the staccato of chopping and dicing sounds on cutting boards become the beat of the kitchen as the team pulls together their mise.   By now the flat top, chargrill and ovens are fired up to max and add rawness to the temperature in the stainless steel jungle. Once the dish machine kicks into play there will be the added intensity of humidity that soaks through uniforms, drips from the rim of kitchen hats and blurs the cooks eyes. Even the cook’s socks are wet from sweat.

The day is young and the looming anticipation of a busy night is starting to creep into everyone’s psyche. “Which station will be the most painful tonight? Who will feel the weight of an impossible number of orders? Will every cook be ready physically, mentally, and emotionally? The heat is ever-present and makes it ever more difficult to stay on task and put aside the lack of comfort. The kitchen could be a steel plant at this point – physical work in front of blast furnaces – pretty much the same as a kitchen – this is the closest thing to Dante’s Inferno that you will ever find.

Five o’clock hits soft with just a few early bird tickets coming off the printer. This is a good way to build up the energy and adrenaline levels in preparation for the first real push. Sweat is starting to roll down the cooks back, and every line cook’s skin feels like it is alive and able to detect every nuance of pain, heat, and that rush of hot adrenaline that is beginning to course through his or her system. Five-thirty: the pace is starting to pick up, a few more senior citizen deuces and the dining room is now a third full. The board shows a dozen tickets – somewhere around 30 people. This is still child’s play, but even at this pace the sauté station is filled with waiting pans and a significant number of steaks are being marked on the grill. Six fifteen and the first push has begun. The dining room is full and more waiting for the early birds to finish their coffee and open up another ten tables. All hell is about to break loose. Instead of the usual early deuces, the dining room is filling up with four tops and even a large table of ten off to the back. The bar is full with guests waiting for the next push that will happen around 7:45.

Back in the kitchen the heat has been turned up. Every sauté pan is either in use or being washed in ready for the next dish. The grill is filled with steaks and chops and the flames from the broiler are mixing with the fat drippings from meat creating four to six inches flames to leap out at the line cook in search of that last bit of hair on his arms. Some of the line cooks have complemented their skullcaps with bandanas to keep the sweat at bay. Everyone has been passing around the cornstarch to fight off chafe and shirts are now glued to everyone’s torso thanks to the rivers of back sweat that never seem to cease. There are a few hand burns to work through, some splattered hot oil from the deep fryers, and an occasional super hot pan handle that managed to find that part of a cook’s palm that wasn’t quite covered by a dry towel.

The grill guy nicked the top of his index finger with a super sharp Japanese carving knife – no time to worry about the throbbing pain – wash it, slap on some disinfectant, bandage the cut and throw on another latex glove. Maybe a stitch or cauterization is called for, but that can wait until later, or maybe never.

The expeditor is doing what he can to keep the line calm and flowing smoothly. Serving as liaison between front and back of the house – this kitchen expeditor is the peacekeeper, and grand communicator. He watches the eyes of each line cook, seeking out any sign of that “deer in the headlights look” that always precedes a meltdown. Caught early enough, a good expo can talk a cook down and bring him or her back into focus.

7:15: the calm before the storm. Suddenly everything seems all too quiet. Almost all of the tables have been served and thirty people are just finishing their coffee and waiting for credit cards to return. Once they leave, those tables will fill immediately and the push starts all over again. These are the serious diners – the ones with the highest expectations, the greatest demands, and the palates that warrant the full nine yards – appetizers, salads, entrees, dessert and lots of decent wine. There may only be another 30 or 40 guests sitting for this push, but it could result in well over 100 different plates of food. The team is seasoned now – they take this lull in the storm time to replenish depleted mise en place, tidy up stations, hydrate, and catch their breath. They look like a second line on a hockey team waiting for the coach to send them in the game. They bounce on their toes, stretch, bend their knees, click their tongs in anticipation, and wait for the printer to start ticking off another stream of orders. When it hits, it hits hard and everyone takes a breath and kicks it up a notch – this is the last real push for the night – bring it on.

By 9:30 it’s pretty much over. There are a few late night tables, mainly deuces looking for that romantic dinner, but for the most part it’s time to start consolidating and cleaning. It’s time to try and push the adrenaline down and bring your pulse back under 120. By the time it’s over, a typical line cook may have lost a couple pounds in sweat. Don’t worry though, they will add it back on in calories from after work beer, and maybe a greasy burger from Shake Shack or Five Guys.

The sun is down, but the humidity remains. The cool breeze from summer sunsets now tempers that kitchen sweat. Cook’s throw some water on their faces, finish cleaning up, change into street clothes, roll on some deodorant and drag a comb through their thinning hair. Time to unwind with friends – who by the way are the people you work with. Tomorrow is another day, but the night is still young. Cook’s will wake up again with a bit of a hangover, sore muscles, aching feet, those cuts and burns that were never properly attended to, and that skin color that never seems to deepen from the sun. Tomorrow will come quick enough.

The life of a line cook in the summer months: not their favorite season.

Stay cool.

PLAN BETTER – TRAIN HARDER AND HYDRATE

HARVEST AMERICA VENTURES, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com