Who's Who In A Restaurant Kitchen

Have you ever ordered dinner in a really nice restaurant, and when it comes you wonder how in the world they got it all to your table, hot and looking perfect, at the same time? And, if you had several courses, how everything was timed perfectly?

Better yet, have ever tried to duplicate it in your own kitchen? If so, you know how hard it is to get a meal perfectly timed. Think about a big family holiday dinner. Do you find yourself having to keep the vegetables and meat hot while you mash the potatoes and make gravy simultaneously—and when you serve it you have dry meat, overdone veggies, lumpy mashed potatoes and decent gravy?

In the 1800’s, a French chef, Chef Escoffier, invented the “Kitchen Brigade System.” This system is still used in many restaurants and kitchens. It streamlines kitchen duties, avoids duplication of efforts and keeps everybody out of everybody else’s way. It’s how they are able to serve perfectly prepared food every time. You may not be able to completely duplicate the Kitchen Brigade System in your kitchen, but if you understand it, you’ll at least know what it takes to get a meal together. And there may be parts of the system that you can adapt in your kitchen to make your meals even more successful than they already are.

The Chef

The Chef is the head honcho, the person who is in charge of the kitchen and everything that happens there, from ordering food to hiring staff to creating menus and specialty dishes. Chef is technically a title of respect. It is earned by experience, knowledge, skills, training and reputation. Other titles for the Chef are Chef de Cuisine or Executive Chef.

Sous Chef

The Sous Chef is the second in charge. He is first assistant, sort of the Chef’s “Number One” (if you’re a Trekkie). One of the Sous chef’s major responsibilities is to make sure your order is perfect when it comes to your table. He is the one who oversees everything so that it all comes together perfectly at the exact right time.

Chef de Partie or Line Cooks

Under the Chef and Sous Chef are several other cooks or chefs who have specific responsibilities. They are also called the Chef de Partie or Line Cooks.

The sauté chef has the hardest station. He makes hors d’oeuvers, stews and sautéed dishes and sauces.

The rotisseur, or Roast Cook, cooks roasts, braised dishes and broiled meats and the sauces that go with them.

The poissonier or fish cook takes care of all fish dishes.

The friturier or Fry Cook handles all fried foods.

The entremetier or Vegetable Cook is in charge of vegetable dishes, pastas and hot appetizers.

The chef de garde manger or Pantry Manager takes care of all the cold foods, such as salads, cheeses, sandwiches and cold appetizers.

The Pastry Chef has the yummiest job, of course, and takes care of all baked goods and desserts.

Some kitchens have a tournant, or Swing Cook, who helps out wherever he or she is needed. In smaller kitchens, one person may cover several stations. For instance, one cook may be in charge of vegetables and sauces, or the Pantry Manager may also be the Pastry Chef. The jobs can be combined in any way that makes sense, and gets the job done.

Really makes you appreciate what it takes to get a meal to the table, doesn’t it? And, of course, you don’t have seven or eight people to help you get dinner together, so it gives you a great excuse—you can tell your family that you have to do the work of eight people in the kitchen, so just shut up and eat.

You can use this information to help you be a better cook, though. Of course you don’t have professional cooks helping you; if you did, there wouldn’t be a problem. But there are things you can do that will streamline your kitchen.

The first thing you can do is to set up stations, where the things you need to prepare certain dishes are all together. Many people have a baking station in the kitchen, where baking equipment and ingredients are easily accessible in one place. You can do that with anything.

You can have a sauté station, where you store oils and skillets and pans and seasonings. You can have a vegetable station, where everything you need to prepare vegetable dishes is handy. It will save you time and effort, and that will result in great meals with all the elements perfectly prepared.

The second thing you can do is to recruit help. Even if you just have someone else make the salad while you finish the vegetables, it will help get everything to the table prepared just the way you want it to be. And if you have a “salad station,” everything they need will be in one place, and your helper won’t get in your way while you’re cooking.

You are the Executive Chef in your kitchen. Using the Kitchen Brigade system can make you a better Chef and make your kitchen more efficient.

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Creating Your Very Own Kitchen

I believe that the most visited place in the house is the kitchen. This is where the family gathers to prepare a meal, to probably have breakfast, and for some they frequent this at midnight to grab a bite while the rest of the household sleeps. But do you feel that your kitchen needs remodeling or better yet a new look? Whether you are planning a kitchen for your new house, preparing to redesign it, or just giving it a new face there are certain considerations we have to bear in mind to have the kitchen that would best fit our needs.

You have to consider the flooring of your kitchen. It is essential that the floor is easy to clean especially since the kitchen is very much prone to liquid spillage and food drops. Wood is a good alternative and we can find a lot of variety in different finishes. Ceramic tiles are also a good choice. They come in a variety of designs and colors as well as any finish. If you are on a tight budget you can opt for vinyl tiles which are also easy to maintain and are suited for those who are looking into changing their flooring every few years since it is not expensive. In choosing whatever flooring, always go for durability.

The cabinets in your kitchen are also an important consideration. Wood cabinets would match almost any kitchen theme and glass front cabinets would look very chic. It is important though that if you use glass front cabinets they contain your beautiful china especially if your living room is formal. Otherwise it would look terrible for your canned goods and food packs to be stored in these glass cabinets. But if your home gives off a country theme having your food boxes stored in these glass cabinets would be just fine.

For countertops, granite is one of the best options. Aside from being elegant and sophisticated, they are very durable and heat resistant. You can easily clean spills made on it. The downside with granite is that it is very expensive. Other options include marble and even stainless countertops. Ceramic tiles are also beautiful. But if you are short on your budget, a cheap alternative would be plastic laminates.

What is important for a kitchen is its functionality and durability. Of course everything in your kitchen should be coordinated and should complement each other. We would want to have memorable times preparing dishes in our kitchen.

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Get Into The Mix In The Kitchen

Mixers are the heavy lifters of the kitchen. They are available in several shapes and sizes and come with a wide array of attachments to carry out the kitchen functions. Some of these functions are similar to those performed by blenders, and people frequently mistake blenders for mixers. They should keep in mind that blenders have sharp blades and powerful speeds while mixers are slower with no blades and are used for mixing, folding, beating or whipping ingredients.

There are two types of mixers: hand mixers and stand mixers. The hand mixer is a hand-held appliance, while a stand mixer is mounted upon a stand. In addition to this basic difference, the two types of mixer also vary in power, features and functions.

Hand mixers can be battery-operated or corded appliances and consist of two beaters driven by a motor. These beaters are immersed into the food ingredients to perform basic tasks such as whipping cream or egg whites, mixing cake batter or perhaps mashing potatoes. Their prices typically range from $20 to $75, and are ideal for people who like to spend as little time in the kitchen as possible, or for people with little available counter space.

Stand mixers are larger, with more efficient motors and a separate mixing bowl. They are locked into place atop the stand. These mixers can perform far more powerful tasks such as blending pastry dough, kneading bread dough, mixing cookie dough and beating flour. In addition, stand mixers make whipping cream and eggs a relatively effortless job.

The stand mixers cost much more than hand mixers because they are heavy-duty appliances. They can cost up to several hundred dollars. They are ideal for serious cooks or avid amateurs who make elaborate dishes and need a lot of cooking support. They are also sturdier, and can be used to mix a large amount of ingredients. In contrast, the hand mixers are light-weight devices and should be used for light tasks only.

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