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. For professional chefs, the purpose and importance of a recipe is both theoretical and practical. Recipes are designed mainly to include all technical aspects of making a dish while showing the proper way of displaying the artistic combination of flavor and texture. In making their outstanding creations, chefs are referring to food recipes to correlate the dish’s ingredients and procedures. With such tool, chefs can easily replicate and train their skills to the rest of the kitchen staffs.
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 the chef scribbles the recipe on paper, then he will again have a hard time to maintain a positive guest experience from foods created.
Of course, recipes won’t always be perfect and the kitchen crew will have to learn how they can make adjustments on the consistency and seasoning to match the palate of the chef. In this matter, a recipe serves as a guideline, a way for chefs to point his staff in the right direction. 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 to which a chef is educating his team to meet a certain criteria both for techniques and flavor on a given dish. The main goal is that, the staffs replicate the same texture, taste and presentation even without the assistance of the chef. In practice, well this indicates that the palate of the cook recognizes if the flavor of the ingredient changed and makes the right adjustments on recipes to meet the expectation of their head chef when it comes to texture and flavor profile.
For instance, depending on the season and variety of garlic or onion used in the recipe, the recipe might vary on quantity even if it needs just a cup of garlic or onion. The reason for this is fairly simple, the flavor for garlic and onions have varying intensity that is primarily based on which region it was grown and season. As a result, the recipe must be adjusted accordingly to meet the chef’s standards. On an end note, chefs are using recipes to instill their expectations among their staffs.
