In my previous post, I mused how recipe writing in my kitchen is far different than what I prepare for this blog. Here is a scan of an actual “recipe” that I gave my cooks this morning for a new banquet menu item:
This is what a recipe from my kitchen may look like. Can you guess what it is?
The Basic Fundamentals
When I hire a cook, I expect they have a base knowledge of cooking. They need to know the basic fundamentals of cooking, and how to execute them in a timely fashion.
After you have cooked for a while, you know by feel what the basic fundamentals in a recipe are. You will see patterns in recipes of cookbooks and magazines, and you find yourself drawn more to the pretty pictures than the recipes themselves.
This is good because you are not bogged down by the instructions, a recipe becomes a list of ingredients.
Who Has The Time?
Honestly, a Chef or Pastry chef does not have the time to coddle an employee with “Add the dry mixture to the wet mixture and combine until just mixed. Do not over mix.” We expect them to already know that.
In our world, recipes are a “reminder” of what goes into the dish, and a tool for costing. That’s it.
I remember hearing about some chefs that are protective of their recipes. Hey, you are more than welcome to have the recipes from my kitchen. Skill is what makes them happen, not words on a page.
A great book for any serious cook follows this system, “Le Répertoire de La Cuisine” by Louis Saulnier. (Link goes to my Amazon store!) Inside you will find no instructions, just a list of ingredients for classical dishes. The recipe above is in that book, but has a few additions of my own.
Can you guess what the recipe is? Leave your guesses in the comments below!
{ 4 comments… read them below or add one }
Hmmm…it looks like it might be the beginning of a lovely Bouillabaisse.
mmm yum, it’s Bouillabaisse!!!
Looks like the first two nailed it. I really like this post — nice to get insights on how it works in a professional kitchen. And I enjoy seeing the handwritten recipe — kind of reminds me of a Bruce Springsteen concert set list. Handwritten, a basic guide for the show to come. But always subject to some twists, turns and improvisations to make it best fit the moment.
Well done once more!
@Jan, @Dawn, @John K. – I guess I made it too easy. The first one always is… John, your analogy of a set list is bang on as well. I used to play the drums, and in the professional kitchen, it is very much like that.