Tips on Becoming a Successful Chef
Tips on Becoming a Successful Chef
So your Striving to compete in the Culinary world, and there are hundreds of thousands of Chefs that all want one thing: Plated Perfections. How can you possibly put up a great culinary fight with that? Well, there are a few proven ways of taking your customer to new heights and extremes, and in the course will boost your skills of a Chef along the way.
Lets go over the Basics first:
1) Sanitation...You don't want a customer in the Restaurant your serving in becoming sick with some dangerous illness(Salmonella, E.coli, etc), so try to wash your hands often.
2) Cutlery Skills...Don't you want to be capable of producing a consistent diced measurement, a perfect cut of meat, and in the process increase the speed at which your doing it, making it less likely that you will cut your finger or hand. Well, practice makes perfect, and with over 8 years in the business has taught me that a customer likes consistency in their meal when dining in your establishment.
3) Knowing your Temperatures...This one is a big one. I personally think that this above all else is what defines a chef, as the wrong temperature in a given food will offset the entire meal, and with it cause the customer to leave in a unhappy mood. Here are the temperatures that ideally would be correlated with the meats:
Rare (120-125 degrees F), MedRare (130-135 degrees F), Medium (140-145 degrees F), Medium Well (150-155 degrees F), Well (160 degrees F or higher)
Chicken (165 degrees F, until the juices become transparent) Turkey (165 degrees F, until the insides are clear and the legs and externals move easily)
Medium (140-145 degrees F, has a light pink center), Well (160 degrees F and higher, has a white uniform color throughout)
Fish (140 degrees F, until the fish is white and flaky), Tuna Med Rare (125 degrees F, until the meat is tender and still red throughout)
Now, after you know the three rules of thumb, I will take you to some good advice on how to wow the crowd.
First, always present the product in a fashionable manner, making sure the plate is free of any smudges and such that could dismantle your product before the customer even takes a bite.
Second, try to offer a good presentation with your product. Slice a orange and split for steaks and beef, a lemon crown for any type of seafood, and a lime for an exotic dish. You can also use green onions and tie them together to make fans and other nifty ornamentation.
Third, be creative in the types of fruits and vegetables you apply to your product during the cooking process, as the increase in the exotic nature of your dish displays a defined and daring chef behind it's making.
Finally, there are a few no no's in the restaurant business that you should never venture with in terms of food creation. Ready...I lied...there is no limitation on what you should do to increase your products livelyness.
So, in conclusion I say this. Don't ever let another chef tell you that your product isn't something a customer likes, because in reality everyone's taste buds are different, and this world is full of opportunity to expand your culinary horizons.
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