Why a Cooking Recipe is Crucial for Chefs?
Among the tools on a chef’s arsenal is the standard recipe template, which plays the most important part as well. As for any professional chefs, the importance and purpose of recipe is both practical and theoretical. This is made to include the technical aspects for creating a dish while showing how to properly display the combination of texture and flavor of the food being served. Food recipe is communicating the ingredient and the procedures that the chef is using to make his/her creation. The rest of the kitchen staffs can acquire the skill of the chef by simply using this book.
Chefs who don’t have their recipes on paper frequently does the cooking on their own for perfecting it. It’ll be hard for him to achieve consistency from the rest of the staff unless he put the recipe in them as well. If ever the chef scribbles all recipes on a piece of paper, again he’ll have a hard time maintaining positive guest experience from the food created.
Obviously, no recipes will be perfect and the kitchen crew has to learn how they can adjust onto the consistency and seasoning to be able to match the chef’s palate. In relation to this matter, the recipe presented to them acts as a guide for the chefs to ensure that their staff are going on where they need them to. In relation to this, it is important for the cooks to be aware of their chef’s palate and expectations as this is what will be used to recreate the recipe.
Ultimately, recipes are template that chef uses to educate his team in meeting criteria not just for techniques but also, for flavor on a given dish. The primary goal is, the staffs replace the same tastes, texture and presentation without the supervision of the chef. So to put it into context, this is telling the cooks on how they can check whether or not the ingredient’s flavor changes and do the adjustments from the recipes just to meet the head chef’s expectations for the flavor profile and texture of the food.
As a quick example, if a recipe is in need of a cup of onion or garlic, actual quantity of this may change which will depend on season and variety of garlic or onion used. The reason for this is that, garlic and onions have different intensity of flavor that is mostly based on the season, variety and to which region the produce was grown. The recipe needs to be adjusted to be able to meet the standard of the chef. Once again, the recipe acts as a guide for the kitchen staffs to have thorough understanding of the chef’s intent.