What kind of kitchen do you thrive in?

Discussion in 'Professional Chefs' started by chrisbristol, Dec 29, 2015.

  1. chrisbristol

    chrisbristol

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    Hello

    One thing that is interesting is that different chefs thrive in different environments.

    Personally I have always thrived in calm kitchens where people talk to each other instead of shouting. I've never got on well in kitchens where people shout all the time.

    What about you?
     
  2. chefbillyb

    chefbillyb

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    A calm kitchen could be one of many. Some being Hospitals, Nursing homes, Employee Cafeterias and so on. Most of the kitchens I worked in were what I called controlled chaos.  I always loved when everything clicked, that's when the front line works the best. I always felt the best food comes out of a busy kitchen. There is nothing like having an experienced front line that when working well doesn't even have to talk. They just know what you want and it gets done with ease. I couldn't see me having anything to yell about in a calm kitchen. I may as well be an accountant. Did you ever see an Accountant yell? Me neither!...........ChefBill
     
    phaedrus likes this.
  3. neworleanscookj

    neworleanscookj

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    Most kitchens I've worked in are very much a controlled chaos, a lot of yelling, but not out of anger or frustration, just to be heard frontline to backline to prep line to dish area ect. Hell I can hear an order from expo inside the walk in when we're firing on all cylinders.

    As chef Bill stated, I believe the best food comes from busy kitchens, and that more mistakes are made when its slow due to not being focused or engaged in service. A busy kitchen reminds me of what it would be like to be fighting a fire on a ship in the middle of a hurricane lol. Or when I used to play paintball every weekend. A lot of fun considering there's no real danger to life and limb, well sorta.

    That being said I would like to try a job in catering or a commissary kitchen, to see what an absolute gameplan for production is like in comparison to a la carte service variables.

    I think I'd like it as long as the quality is still there, there is alot of things about timing and holding I would like to know about. I have worked foh for fine dining events and such but never had the time to truely observe how the boh was pulling off the logistics on thier end.
     
  4. phaedrus

    phaedrus

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    I like an organized, busy kitchen.  Controlled chaos is what it looks like but it's really more controlled than chaotic.  I'm not big on a lot of yelling and making noise; the kitchen should be a professional place, not a daycare.
     
  5. jimyra

    jimyra

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    Well said