The craziness of kitchens
Working in a kitchen, or serving customers in a restaurant, can be a nightmare and hard work and long hours! But it can also be very rewarding and many people live out their dreams by building a career around and in the craziness of this hot and sweaty environment. Known as the hospitality industry.
Today’s kitchens have many differences from those of days gone by, but most of these are common sense, with a touch of modern technology. These include the obvious high tech gadgets, new cooking techniques using liquid nitrogen and high pressured foam guns. There is also the all important hygiene and health and safety regulations, which were slightly different in medieval times. As seen below. Mostly non-existent.
The Medieval Kitchen
Earning a Living
People who have never tried this type of work will probably think you’re nuts. But if one day you make the decision to become a chef and tell your friends, ‘yeah that’s for me, I think I’ll get a job in a kitchen.’ Then why not follow your dreams and aim for the top. You never know, one day you could become the new masterchef in town, or own the restaurant you’ve been dreaming about since you began cooking as a child.
Modern Professional Kitchen
Whether you are working in this environment to pay the bills and nothing more, then fair enough and well done for the hard work. It’s not an easy life and the hours can become soul destroying, but for anyone who’s aiming for the top, then the shift patterns won’t worry you too much and the end result could be well worth the effort. But there will be days when you’ll feel like screaming!
Mid Service Frustration
The hard work seems never ending and many chef’s never achieve their true goals, but continue nonetheless. It’s a cutthroat business and can cause havoc with relationships. But if you get the chance, grab it, and don’t let go until you’ve got what you want.
Working in a kitchen can not only be a place of creation, performance and somewhere to show your artistic skills, it’s also a great place to practice how to be a chemist, mixologist and herbalist while experimenting with new foodstuffs and techniques.
Artistic Food Presentation
Learning the Basics
Knowing your onions is an apt saying! If you don’t know when to use a red, white onion, or a shallot, then it could mean the difference between a gorgeous meal, or not a bad one. This is a simplistic way of looking at it, but everyone has to start somewhere and in a kitchen many work their way to the top by starting as a pot washer. Someone has to do it.
If you haven’t been to catering college then get as much practice as possible and grab any chance you can to practice your knife skills, making sauces and the art of seasoning. It’s also a good idea to read as many recipe books as possible. You can never learn too much about the art of cooking.
Practice your chopping skills
I will finish writing this blog by Sunday. Ha! Its been a while.