Why a Cooking Recipe is Crucial for Chefs?
The standard recipe template is one tool that any chef can’t leave without when working in the kitchen. As for any professional chefs, the importance and purpose of recipe is both practical and theoretical. Recipes are designed mainly to include all technical aspects of making a dish while showing the proper way of displaying the artistic combination of flavor and texture. Food recipes are what used to communicate the ingredient and procedures that chefs used in making their creations. With this tool at their disposal, a chef was able to replicate and train his/her skill to the rest of the team.
A chef who is keeping all his recipes in mind do all the cooking on his own to be able to perfect it. He won’t be able to achieve consistency from other staffs unless, he also puts the recipe in his staff. Say that the chef scribbled the recipe on just a piece of paper, this will still make it hard for him to maintain a positive experience among its guests from the foods served.
Needless to say, no recipes are perfect and for that, it is important for the kitchen crew to figure out how they should make adjustments to still meet the seasoning and consistency of their head chef. In relation to this matter, the recipe presented to them acts as a guide for the chefs to ensure that their staff are going on where they need them to. In relation to this, it is important for the cooks to be aware of their chef’s palate and expectations as this is what will be used to recreate the recipe.
On top of that, the recipes are widely used by many chefs worldwide to teach their team on how they can meet the dish’s flavor and what technique is proper to do it. The main goal is that, the staffs replicate the same texture, taste and presentation even without the assistance of the chef. In practice, well this indicates that the palate of the cook recognizes if the flavor of the ingredient changed and makes the right adjustments on recipes to meet the expectation of their head chef when it comes to texture and flavor profile.
For instance, depending on the season and variety of garlic or onion used in the recipe, the recipe might vary on quantity even if it needs just a cup of garlic or onion. The reason for this is that, garlic and onions have different intensity of flavor that is mostly based on the season, variety and to which region the produce was grown. And for this reason, it is integral to adjust the recipe according to the standard of the chef. Once again, the recipe acts as a guide for the kitchen staffs to have thorough understanding of the chef’s intent.