The standard recipe template is one tool that any chef can’t leave without when working in the kitchen. For professional chefs, the purpose and importance of a recipe is both theoretical and practical. This is made to include the technical aspects for creating a dish while showing how to properly display the combination of texture and flavor of the food being served. In making their outstanding creations, chefs are referring to food recipes to correlate the dish’s ingredients and procedures. The rest of the kitchen staffs can acquire the skill of the chef by simply using this book.
Chefs who don’t have their recipes on paper frequently does the cooking on their own for perfecting 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.
Obviously, no recipes will be perfect and the kitchen crew has to learn how they can adjust onto the consistency and seasoning to be able to match the chef’s palate. A recipe in this matter can serve as a guide or a way for the chefs to point their staffs on the right path. In the end, cooks have to know the expectations and palate of chefs to recreate the recipe that matches his standards.
Ultimately, recipes are template that chef uses to educate his team in meeting criteria not just for techniques but also, for flavor on a given dish. Well, the end goal here is, even without the chef’s presence in the kitchen, staffs should still be able to replace the food’s texture, taste and presentation. So to put it into context, this is telling the cooks on how they can check whether or not the ingredient’s flavor changes and do the adjustments from the recipes just to meet the head chef’s expectations for the flavor profile and texture of the food.
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, garlic and onions have this different intensity of flavor that’s based mostly 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.