Get The Best recipes


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Get The Best recipes

  1. 1. ==== ====Get The Best recipes ====Among the many tools which a chef has at his disposal a standard recipe template is among themost important. The importance of a recipe to a professional chef is both practical and theoretical.It is meant to include the technical aspects of a dish while also teaching the artistic combination offlavor and texture. A recipe communicates the ingredients and procedures the chef uses to makehis creations. It is this tool which allows the chef to train and replicate his skill to his staff.The Recipe: a Guide for SuccessA chef who keeps all of his recipes in his head must do all the cooking himself in order to make therecipes correctly. He will not be able to get consistency from other employees unless he puts itinto recipe form to give to his staff. If the chef scribbles all of his recipes on scraps of paper, againhe will have difficulty maintaining a positive guest experience from his food. Of course, a recipe isnot perfect, and the kitchen crew still needs to learn how to make final adjustments on seasoningand consistency in order to match the chefs palate. In this sense a recipe is a guideline, a way forthe chef to point his crew in the proper direction. But in the end, cooks need to know the palateand expectations of the chef in order to reproduce the recipe to his standards.Recipe Template as an Artistic ToolUltimately a recipe is a template by which a chef educates his staff to meet his criteria for flavorand technique on any given dish. The goal is that the staff would be able to replicate the taste,texture, and presentation without the chefs help. In practice this means that the cooks palate willbe able to recognize if an ingredients flavor profile has changed and then make the correctadjustments on the recipe in order to still meet the chefs expectation regarding flavor profile andtexture.For instance if a recipe calls for 1 cup of onions or garlic the actual quantity may changedepending upon the season as well as the variety of onion or garlic being used. This is becauseonions and garlic have different intensities of flavor based upon the variety, the season, and theregion grown and therefore the recipe will need to be adjusted accordingly. So again the recipe isa guide for the staff to understand the chefs intent.Choosing a Recipe TemplateThere are many different programs for recipe templates available for the chef to use. Some useexpensive proprietary software which incorporates invoices, inventory and recipes all into oneprogram. Other templates use a Word document, Excel, Publisher or Access. Of the lessexpensive options my personal preference is Excel because it is such a powerful program and youcan accomplish not only writing the recipe, but also costing a recipe. Another benefit of using
  2. 2. Excel for your recipe templates is that you can put multiple recipes on each tab. So if yoursignature plate has a specific starch, a special veg, a unique sauce, a special condiment, and aspecific preparation for the signature item itself, you can put each of these recipes on a separatetab in an Excel sheet and yet have them all together in one Excel workbook.After choosing the program youll use for your recipe template (Excel, Word, etc.) youll also haveto determine the recipe writing style you will use. Some chefs use a chefs shorthand style ofrecipe writing which is useful for experienced cooks, especially if they have had culinary training.Other chefs write very detailed instructions for their recipes so that anyone can understand them.Most recipes you read online or in cooking magazines such as Gourmet or Bon Appetit use thissecond style of recipe writing.Here is a good example of the difference between the two recipe writing styles: "Place the onionsin a pan over medium heat and slowly cook until translucent" is an example of the long way towrite a recipe. The shorthand method would simply state "Sweat the onions." Both phrases meanexactly the same thing and experienced cooks will understand exactly what is expected by "sweatthe onions", but less experienced cooks would not grasp the concept. The chefs shorthandmethod is actually more accurate and much faster to read in a professional kitchen. Othercommon shorthand terms used by professional chefs include: "sear the meat", "chiffonade","reduce au sec", and "blanch" are but a few expressions. Each of these words or phrasescondenses an entire technique into a simple phrase or word.In the end, the style of recipe writing which you use will depend upon the culinary education of thepeople you are writing the recipe for. Home cooks and staff lacking a culinary education or high-end restaurant experience will need the "supersized" version of a recipe with complete details ofhow to execute it properly. Staff who have a culinary education or who have worked in high-endrestaurants however will benefit from and prefer the chefs shorthand method of recipe writing.For more info on recipe templates and free examples of various templates visit our website.David L Buchanan is the webmaster of Chefs Resources, a culinary and kitchen managementresource for professional chefs, foodies and culinarians.Note: You may reprint this article in your ezine, blog, or Website as long as the credits remainintact and hyperlinks remain active.Article Source:
  3. 3. ==== ====Get The Best recipes ====