Learn why kitchen tape and sharpies are so important to professional chefs, and how you can adopt these practices at home to tame your kitchen chaos.
Homegrown, Cooking From My New England RootsProfessional restaurant kitchens are chaos. Beautiful chaos, but chaos nonetheless. Even in the calmest of circumstances — those dinner services that drift like clouds barely hanging onto a light breeze — there is still unseen turmoil lurking beneath.
. He believes in the need for kitchen organization so much that he got biblical in our conversation saying, “The tape giveth and taketh away.” If you work in any professional kitchen, you will inevitably be introduced to the term “FIFO,” or"first in, first out," which means use the oldest food first. This rotation of product is essential to ensure we are serving our guests the freshest, safest, and most delicious food possible on any given day. , a San Diego-based chef and culinary entrepreneur, known for her bold and fearless approach to regional Mexican cuisine, underscores the importance of this practice.
Yes, many chefs insist on cutting the tape with either scissors or a chef’s knife so that the edges of the label are angular and acute. , executive chef and owner of Felix Trattoria in Venice, California. “This is defined by doing the smallest of tasks with intention and attention. Cutting tape is one of those small tasks that inform a particular mindset within a team. If you take the time to cut clean edges on the labels of your mise, it simply shows you care about the details.
How Realistic Are Carmy's Non-Negotiables on ‘The Bear?’ We Asked F&W Best New Chefs to Share Their Real Kitchen Rules I'm talking about prep lists, order guides, station sheets, checklists, inventory management, and other standard operating procedures, as well as tools of the trade. A chef never operates an establishment without kitchen tape and the almighty Sharpie.
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