Questions tagged [professional]

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5
votes
2answers
211 views

Are there any cookbooks specifically designed for restaurant-level chefs/cooks?

It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes - even those written by giants in the ...
2
votes
2answers
227 views

Do professional chefs ever suffer food poisoning?

Quite often you see celebrity and professional chefs taste the meat or sauce from a dish that is clearly not fully cooked. Is there a different length of time you should wait before sampling an ...
0
votes
0answers
71 views

How to make a good looking cake with a mountain like shape? [duplicate]

Generally speaking, and not specifying any particular recipe, why does my cake have a small dome on top, while the chef's recipe looks like this: The dome on top looks like a mountain, with a good ...
1
vote
1answer
159 views

Can you become a chef without cooking school? [closed]

Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?
5
votes
2answers
184 views

I love food and the public but my body can't handle it anymore [closed]

I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to where they need to find the answers they seek. Right now ...
9
votes
3answers
8k views

Do professional cooks use measuring cups and spoons?

I watched some TV shows showing cooks working in their restaurants. I use measuring cups and spoons when cooking almost everything, but do not see any of the TV cooks measure anything. They mostly ...
6
votes
1answer
1k views

How to make professional style burger buns?

I've tried everything to try and get soft professional cooking burger buns; Tons of recipes and emulsifiers (lecithin , Vitamin C, Improvers, Vital Wheat gluten etc etc), Stretch and Fold method, but ...
6
votes
3answers
734 views

How do big companies make sure their product always looks and tastes the same?

When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste as always? Do they just premake huge ...
12
votes
3answers
19k views

Do you use paper or cloth towel for patting a meat dry before frying?

It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a clean cloth kitchen towel for patting ...
4
votes
1answer
2k views

Workflow Planning Template

I am currently studying commercial cookery and need to prepare a workflow plan for a practical assessment, I am wondering if anyone has a good workflow template that I could use?
11
votes
3answers
2k views

What is a kitchen rag?

In his answer to a question about nail biting, nicorellius referred to not wiping your hands with the "kitchen rag". I've never worked in a professional kitchen, and the only rags I have around my ...
16
votes
6answers
14k views

how often is cleaning done in a professional kitchen?

Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with ...
18
votes
7answers
67k views

Why do chefs traditionally wear a high white hat? [closed]

The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why so high?