I’ve been missing in action recently, a situation which has presented itself before since this blog’s inception in August of 2009. This time my absence is due to my new-ish job at Haven’s Kitchen, where I work as a teaching assistant and sometimes as a prep cook for catered events there.
It’s been hectic mainly because I’ve been busy learning how to act as a professional cook and not as a home cook. The differences between these two types of cooking are numerous, and I’d like to share with you the top 5 most important things I’ve learned about working in an industrial kitchen, and how it differs from cooking at home.
1. Salt your food. I mean, really salt your food.
- More salt goes into one dish in a night than I’m used to using in the span of a week- to give you an idea of what I mean, take the amount of salt you think is appropriate for a dish, triple it, add a few more pinches, and then you’re just shy of the right amount. I suggest you not eat out anymore if this fact scares you.
2. Time is of utmost importance.
- In my mind, this is the essential difference between a home cook and a professional: at home, you don’t want to spend hours making dinner, but you could if you wanted to. At work, taking a long time to complete a task is a sign of inefficiency and inability to work properly. I’m still getting used to this one.
3. Season as you go. Taste everything, every step of the way.
- I hear almost every teacher say it during classes, and I see chefs doing it during service time for events – every dish should be tasted and seasoned from the very beginning to right before being plated. This might seem strange to those who cook at home, but it ultimately makes sense: in order to control the final result, you need to monitor the dish’s taste along the way. Salt, salt, salt!