Many saute pans going at once!

Discussion in 'Professional Chefs' started by wind draft, Nov 8, 2012.

  1. wind draft

    wind draft

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    I'm new to saute and I'm curious to how chefs or cooks can manage a bunch of saute pans at once time, not burning the food and cooking them all perfectly. I have seen a guy do 10 pans at one given time consistently throughout service. How on earth is this possible?? Can someone teach me or help me?? Thank you.
     
  2. rdm magic

    rdm magic

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    Its purely practise, give it a few days and you'll hopefully get the hang of it.
     
  3. chefbuba

    chefbuba

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    Takes more than a few days.......lots of practice, timing and knowing your menu well.
     
  4. laurenlulu

    laurenlulu

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    Takes practice in timing, organization, focus and the skill of prioritizing. Don't let frustration get the better of you, especially the first few weeks you're going to f some things up. Stay calm, put your head down and begin again.
     
  5. wind draft

    wind draft

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    Thank you. But how is it that skilled cooks can remember like 10 things, saute 10 different things, and constantly do that for the whole service? I can barely saute three pans, and at that I'm already almost burning something in another pan. What's the thought process or what is the cook thinking when they are doing this?
     
  6. shootoo

    shootoo

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    Practice as with anything else
    Good, consistent mise. If you get flustered with the location of an item it could spell disaster
    Timing

    You'll get used to it
     
  7. shootoo

    shootoo

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    I don't want to make this sound more difficult, but you pretty much don't think, you just know

    Cream needs parmesan, hit the halibut with wine, flip the salmon, lower the halibut, stir cream sauce and lower, put pasta in water

    It just kind of... happens. Don't worry about speed off the bat though, work on technique. Speed comes with time
     
  8. nick alexander

    nick alexander

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    practice

    habit 

    routine 

    knowing and being comfortable with your dishes and ingredients 

    that said I can't do 10 lol
     
  9. chefedb

    chefedb

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    Chef Bubba is right . It takes more then a few days, it takes a great memory , an eye for detail and great timing. Learned  over some extended time to be really good at it.. That; s  if you are in a better type place, in a fast food deep fry type  place a few days is ok. and you will pass..
     
  10. kuan

    kuan Moderator Staff Member

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    System.  They have a system.

    And an expediter helps too.

    Frankly though, these days very few people actually saute and make sauce a la minute anymore so it's a little bit easier.  Plus a lot of times the stuff gets finished in the oven.
     
  11. sparkie

    sparkie

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    Repetition, repetition, repetition... Years of practice and refining your technique, and it really helps to have a good system in place with good organization. But for speed and all those pans, repetition is key. Just like any professional athlete, they are constantly practicing and repeating even the most mundane tasks ,so o that when game time comes, all you have to do is read and react. Sometimes having to think can really trip you up!
     
    Last edited: Nov 8, 2012
  12. gsuchef

    gsuchef

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    As others have said, you don't have time to think. If you think you'll be weeded out in no time. Know your menu to the point of reaction, you shouldn't have to think about a dish. Once you get the fire order the time for thinking is over. Learn to cook with all your senses, not just taste. Sight, smell, touch, and hearing all are required to run a busy saute station. Also economy of motion is a big factor in being successful on saute. If you are taking more then two steps away from the range then you are doing something wrong and you might want to rethink,after service or for the next service, your setup. I have ran a 12 burner station and when I wasn't thinking and everyone was on, that was the funnest, when I started to think and analyse a dish I would fall behind and that is not fun. Don't get upset if you don't get it the first few weeks or months even. just make sure the food is perfect and you get a thorough knowledge of your menu
     
  13. cheflayne

    cheflayne

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    On my setup I am anal. I want everything in exactly the same place every time I set up so that when it starts to really fly, my hands know almost intuitively where to reach for what. No looking, no thinking, just doing. Like playing an instrument.
     
  14. goodtogo

    goodtogo

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    I agree with cheflayne about having your set up exactly the same everytime.  For me when it gets really busy, I will start stacking pans with the start ingredient for that single dish on the top.  Then its uber easy to know what you still gotta cook while all burners are being used and still getting orders.
     
  15. shootoo

    shootoo

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    Make sure you, the dishwasher and the dish runner are on really good terms too. It's a terrible feeling when the printer is going and your pans aren't coming back

    If there's any mess ups or extra orders, take them back to the dish person munch on while you have a minute. Or if your establishment won't permis that, buy them a burger or whatever the cheapest thing on your menu is to take home and you make it yourself after service. Always take care of your diahwasher
     
  16. wind draft

    wind draft

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    Thank you everyone for the generous help and advice. I'm going to give it a try for a few weeks and see how it goes. I think my main problem right now is still understanding how to cook their food. It's weird they change the way each dish is executed a bunch of times so its hard to know what's the latest. I only saute three nights a week.
     
    Last edited: Nov 9, 2012
  17. michaelga

    michaelga

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    I hope that is a typo....
    ;)

    Good Luck 

    (just ask if you have any more questions)
     
    Last edited: Nov 9, 2012
  18. wind draft

    wind draft

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    I meant to say how to cook their food cause it changes constantly on how the chef wants it cook, forget that she taught me one way and change it back. It's crazy!!
     
  19. smork

    smork

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    i try to train my guys to get into a tunnel vision type of thing when the tickets are stacking up.   never stress and always lead the dance.   start with 2 or 3 pans today,and when ready to add on another,do so.   make all your movements tedias,and fluid.   feel the fire.   control the fire.   "yes chef"   "yes chef"   its you and the tickets.   are your pans hot?   nothing but maybe a soup reheat or cream sauce should ever go in a cold drippy pan.   concentrate on being steady.   if you can acheive that then the rest will naturally fall into place.   if not then its back to the pantry or dish pit for you.   nothing wrong with working eitherway.  
     
  20. chadateit

    chadateit

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    Most of its been covered, but another thing I woul recommend is to study at home. What I mean is mentally go through each dish on yor station. When X is called, what pans go down in what order and what goes in each in what order. Do this as much as needed, so there's no hesitation in knowing. Eventually it becomes second nature.
    Really, I find the cooking part of Sautee fun. What makes it hectic is when you don't have plating help. That part gets extra tricky working out the rhythm and timing.