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15

I also liked home cooking and thought it would be a good idea to try it professionally, and here's what I learned: The best way to learn to cook professionally is by getting an entry level job. This is what I did. People will hire you without experience if you seem humble, reliable, and willing to learn. Come in cocky or expecting a lot right in the door, ...


12

I have worked in two professsional kitchens. The main kitchen itself (all the work tables, stoves, floors, refrigerator fronts and so on) is cleaned after each service, and very thoroughly each night with hot soapy water and sometime sterilizing solution. The insides of refrigerators and other storage areas don't need to be cleaned that often because ...


8

Near as I can tell, it's probably the local economics. It seems to me that the cost is different per "component" but would probably balance out in the end. Chinese food, generally speaking, relies more on fresh vegetables (carrots, peas, bean-sprouts, broccoli etc.) and meat. This means that the storage costs and spoilage costs are higher relative to Indian ...


7

It totally depends on who's leading the kitchen. I've worked in a restaurant where we cleaned the fridges, floors, everything twice a day. A quickish clean after lunch service, and a full clean at night. In most other places I've worked, the fridges were done once a day, and the whole kitchen after each service. Regardless, you'll do what's called a 'deep ...


5

As a chef, the bigger question I would have is how are they serving sunny-side up eggs buffet style without them breaking to pieces and making a mess in the chafing dish? I wouldn't ever put them on a buffet or suggest doing them for a large group but it can be done. Most likely they are baking them on sheet pans in the oven or doing them in what we call ...


4

Having worked in Institutional Kitchens, I'd bet the rent that the garlic came from kilo plastic jars of the minced preserved variety. Restaurants of some quality cut up there own raw as needed for each sauce or even for each order. A paste of roasted garlic can be made daily with several heads of garlic covering the needs of a dinner shift.


4

I understand the challenges of running a small restaurant, I've experienced the extremes of the problems. During tourist season I always hired help, but during winter it was just me - Bartender, waitress, cook, dishwasher, bookkeeper, janitor - you name it. Occasionally buses would pull up and unload 30 people on me at once, of course I was never prepped for ...


4

As Rumtscho said in her comment, much seafood is frozen on the boat before it even gets ashore, let alone into a restaurant. However, it is possible to keep seafood fresh using another method. Good seafood restaurants will have live food in tanks ready for eating. I often go to such restaurants and pick out my fish or crab from a tank and watch as the waiter ...


3

I think Carmi's answer is a pretty good theory for the differences between Indian and Chinese restaurants. It makes sense to me that labor- and time-intensive Indian cooking makes Indian restaurants more expensive than quick-cooking Chinese ones. To add on to that, I'm wondering if the number of different spices and their costs plays a role, too. Like ...


3

In my Navy service, where the galley tends to roll with the waves, we did a lot of cleaning. A quick clean after breakfast, wipe surfaces and the insides of the line fridges. A deeper clean after lunch, including scrubbing the surfaces, emptying and cleaning the line fridges properly, scrubbing the stove top (electric), and sorting out the deep-fryer. ...


3

From personal experiance, I cooked on a flat top with six 8" pans for two to three eggs and three 7" pans for single egg orders. I had one frying pan with an insert for poached egg orders. Avoid electric grills, gas is much better, but a steam griddle like the AccuTemp is best as they hold a uniform temperature much better. Use an IR thermometer to make ...


2

It really depends on what you're keeping in the fridge. In my Navy days, we basically had areas for different type of products, which were organized differently. What we used to do was more or less this: Vegetables: This is more or less per vegetable, but worked for us. For instance the carton of tomatoes or cucumbers next in line was on a middle shelf, ...


1

Yes, you eat the pickle, if you like pickles - plenty of people do. You certainly won't get a pickle everywhere, but it's pretty common in deli/sandwich/burger type places. I could be wrong, but I doubt there's any specific origin, and if there is, I expect it's pretty unremarkable - just someone who happened to do it first. Lots of cultures make one kind ...


1

Depends on the restaurant and the labour available and the quantities needed. If you have staff standing around for an hour each day waiting for things to happen then you buy the whole bulbs and let the staff peel. If you need greater amounts faster you buy pre-peeled. Both would then have you chop the peeled garlic in a food processor with a touch of oil ...



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