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what is expected of your area in a culinary setting ?
Hi, I'm starting my trade and I wanted to know what would be expected to bring and how to treat my area when around other students and I need more words so post this also so here
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7 answers
Updated
Michel’s Answer
Show up clean. Stay organized. Follow instruction. Keep a clear head. Secrets to success.
Updated
Charlie’s Answer
Joseph, typically you should brig your own "whites", which is your uniform. A set of sharp knives, closed toe non slip shoes are a must.
Always be ready to work. Chefs are somewhat McGyvers. They are fixers and can do anything and everything. You are part of a unique team, treat your peers with respect and gratitude. Be prepared for long hours on your feet, in not very pleasant and stressful conditions. This career is more of a calling and not for the feint of heart. However it can be one of the most rewarding, allowing you to travel extensively and experience different cultures.
Be inquisitive and always ask questions. Listen and absorb everything you can
Best of luck
Always be ready to work. Chefs are somewhat McGyvers. They are fixers and can do anything and everything. You are part of a unique team, treat your peers with respect and gratitude. Be prepared for long hours on your feet, in not very pleasant and stressful conditions. This career is more of a calling and not for the feint of heart. However it can be one of the most rewarding, allowing you to travel extensively and experience different cultures.
Be inquisitive and always ask questions. Listen and absorb everything you can
Best of luck
Updated
Ross’s Answer
This should be answered by your instructor or school but typically you will wear your whites, bring your knife roll, and a notebook. Keep your station clean and organized. You will learn the term "Mise en place" and you will follow that religiously for the rest of your life.
You rock! This advice is very helpful.
josephh
Updated
Howard’s Answer
Your question is not quite clear. Learn to communicate professionally. Be clear on what you say and write. Do not be too long with your answers. Unless you are asked to be through. Learn vocabulary used in the industry. Be flexible depending on who you are speaking or writing to. Ask questions. If you do not understand a question or a statement ask for clarification. Do not guess.
Updated
John’s Answer
Josephh, I am a Food Scientist and I have technically never worked for a salary in a restaurant kitchen, however, I spent 20 years of my long career as part of the Conference for Food Protection which is a group of retail and food service professionals as well as the Food and Drug Administration and State and Local regulatory officials who work together to help refine the Model Food Code which are the regulations put out by the Food and Drug Administration (FDA) and states are free to adopt the different versions as they choose to. When I joined the faculty of the University of Arkansas, one of my first tasks was to develop a training network with the state health department and the county Extension offices to offer ServSafe Food Manager Certification statewide , which was a program that I did in Virginia while at Virginia Tech and it worked beautifully.
The president of the Arkansas Hospitality Association owned a restaurant in Fayetteville, AR where the university was located and he challenged me to work in his kitchen to gain some real experience. I took him up on it and worked Friday and Saturday nights and learned very quickly what "getting in the weeds" meant and the real value of "Mise en place" - translation - put in place. You need to take that phrase as the basis of everything you do or the Boy Scout motto of "Be Prepared".
Also while at Arkansas, I was a member of the Research Chefs Association and from 2005 until I was nearing my retirement in 2023 I offered 70 weeks of 40 hour hands-on culinary workshops for product developers working at food companies all over the US and a few from Canada. All were working to obtain recognition as a Certified Culinary Scientist and in order to do that, they needed 120 hours of hands-on culinary arts and our workshops at the University of Arkansas was primarily the only one being offered. I worked with a group of wonderful chefs to make this happen. I know quite a bit, but I am not a chef.
You need to learn all that you can and master all the techniques that you can because the life of a chef can be wonderful, but don't expect it to easy. You are working nights and weekends when everyone else is having fun. It is hot and runs at a fast pace, but from my experience that my dear friend afforded me, it is like being on a roller coaster and it is an adrenaline rush when you have a great service. I really learned to enjoy the pace.
The president of the Arkansas Hospitality Association owned a restaurant in Fayetteville, AR where the university was located and he challenged me to work in his kitchen to gain some real experience. I took him up on it and worked Friday and Saturday nights and learned very quickly what "getting in the weeds" meant and the real value of "Mise en place" - translation - put in place. You need to take that phrase as the basis of everything you do or the Boy Scout motto of "Be Prepared".
Also while at Arkansas, I was a member of the Research Chefs Association and from 2005 until I was nearing my retirement in 2023 I offered 70 weeks of 40 hour hands-on culinary workshops for product developers working at food companies all over the US and a few from Canada. All were working to obtain recognition as a Certified Culinary Scientist and in order to do that, they needed 120 hours of hands-on culinary arts and our workshops at the University of Arkansas was primarily the only one being offered. I worked with a group of wonderful chefs to make this happen. I know quite a bit, but I am not a chef.
You need to learn all that you can and master all the techniques that you can because the life of a chef can be wonderful, but don't expect it to easy. You are working nights and weekends when everyone else is having fun. It is hot and runs at a fast pace, but from my experience that my dear friend afforded me, it is like being on a roller coaster and it is an adrenaline rush when you have a great service. I really learned to enjoy the pace.
Updated
Andrew’s Answer
Joseph,
Here are some things to practice that will help make you great at your profession:
1. Your start time is the time you should be already set up at your station, not when you are supposed to be walking in the door. If you start work at 7, be there at 6:40 so you can get set up and be organized and ready by 7.
2. Take pride in your uniform and in yourself. Don’t wear a dirty apron, do wear pressed chef jackets, and make sure your shoes are clean also.
3. Bring your knives and other tools. Especially to interviews. Show up ready to work.
4. The hours are long and the work can be tedious. You will hurt. You will have burns and cuts. Your knuckles might crack. But that is all part of learning to cook. Suck it up and push through.
5. Never complain. It is so easy to complain about work, a co-worker, or the size of your paycheck. It is ok to have those thoughts but do not be one that says them out loud, especially to others. Instead try to find something constructive to talk about. Something that would move the team forward or something positive to focus on like what is going well with your team.
Hope that helps.
Here are some things to practice that will help make you great at your profession:
1. Your start time is the time you should be already set up at your station, not when you are supposed to be walking in the door. If you start work at 7, be there at 6:40 so you can get set up and be organized and ready by 7.
2. Take pride in your uniform and in yourself. Don’t wear a dirty apron, do wear pressed chef jackets, and make sure your shoes are clean also.
3. Bring your knives and other tools. Especially to interviews. Show up ready to work.
4. The hours are long and the work can be tedious. You will hurt. You will have burns and cuts. Your knuckles might crack. But that is all part of learning to cook. Suck it up and push through.
5. Never complain. It is so easy to complain about work, a co-worker, or the size of your paycheck. It is ok to have those thoughts but do not be one that says them out loud, especially to others. Instead try to find something constructive to talk about. Something that would move the team forward or something positive to focus on like what is going well with your team.
Hope that helps.
Updated
Steve’s Answer
Number one: Experience. Number two: Certifications in food safety. Number three: The ability to lead, coach, and verify proper food handling and consistent food quality. Number four: Keep food and labor costs to a minimum without sacrificing food or service quality. Number five: Keep a balance that keeps your bosses, your staff, and your customers as happy as you can.
All available ServSafe training
All available restaurant management/management training
Experience. Experience. Experience.
Steve recommends the following next steps: