Publisher's Synopsis
There's a sense of camaraderie that develops from being in the trenches of a busy restaurant kitchen. Service is fast-paced and high-pressure, and the reputation of the restaurant and the head chef hangs on every plate. Everyone is expected to give 100% every day, and if you give any less, you risk losing the respect of your fellow chefs.
Because of this intense environment, many unwritten rules have developed over time. Professional kitchen behavior can be a total mystery to the uninitiated. No one really sits you down and explains these to you. You're expected to come in knowing them or pick them up very quickly.
In this book, you will discover:
- Title Page
- The Kitchen Code: Ethos of the Professional Kitchen
- Mise en place - A Way of Life in the Kitchen
- The Purpose of Recipe
- Kitchen Expeditor aka The Wheelman
- Improve Cook and Server Communication
- Dealing with Murphy's Law
- Stress Management for Professional Chefs & Cooks
- Language of the Kitchen
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