Learn from CHEFS

A Chef’s perspective to the world

We work in the searing temperatures to the times that throats become parched, mind gets feverish & words turn raspy or strident evincing a vicious personality from the kitchens but again it will go with a phrase that love & hearty cooking goes hand to hand resulting into finger licking good food. Extreme conditions still a clear vision, the leadership, the control, the punctuality (in delivering food in time), the flow of techniques (to apprentices) are just a hand full of things out of a million others to be learnt from a chef.

Mise-en-place is a term used by the chefs that says “everything in place” as if chef needs a pinch of salt or a dash of tobacco to season the soup He needs not to scuttle & sprint the kitchen, So, always plan your steps before going out every day.

It seems like time passes very slowly when you are waiting for something, happens every day & every moment in the kitchens as we cannot rush for the things, we cannot force the things which are not ready. So, patience is the foremost jewel for a chef & every other successful career seeker.

Using cast iron pans & simplest available tools we can create the wonders to be presented in the restaurants. So it’s not always the cost which brings perfection, readiness & determinations are the factors which brings laurels.

Our customers are not always right and same might go with our bosses but we have to manage the gap & make the show run successfully. We do plead to the customers even when we know our dish has the right extent of perfection which is needed. So situations are always manageable, all you need is to add your wise approach to the right extent.

We work with the pals who have rarely experienced a real school in their life time & yes they have a vital role in the running of our workplaces. We do yell at them but the same we embrace & clutch them into our team member. So it’s your attitude which determines the behavior of people around you, key is to keep low & work hard.

There is always a difference between expectation & reality; things always vary from what they are supposed to be. I call it life & it happens most of the times in the kitchens when our plans go out of presumed results. But at no cost we can return even a single guest with a sour throat. Yes we do go out of the ways; we do take shortcuts, yes obviously with an impregnable path adding to the much familiar phrase as where there is a will, there is a way.

By- Chef Ashish