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. 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. He won’t be able to achieve consistency from other staffs unless, he also puts the recipe in his staff. 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. Cooks in the end should know the palate and the expectations of the chefs to be able to recreate recipes that match their standards.
On top of that, the recipes are widely used by many chefs worldwide to teach their team on how they can meet the dish’s flavor and what technique is proper to do it. Well, the end goal here is, even without the chef’s presence in the kitchen, staffs should still be able to replace the food’s texture, taste and presentation. In practice, this tells that the palate of cook knows whether the flavor of the said ingredient changes and makes the adjustments on recipe to be able to meet expectations of the head chef when talking about flavor profile and texture.
So to give you a quick example, if a recipe needs a cup of garlic or onions, the actual quantity might change depending on the season and variety of garlic or onion being used. The reason, garlic and onions have this different intensity of flavor that’s based mostly on the season, variety and to which region the produce was grown. 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.