Introduction
Cooking is an art form, and like any art form, it takes practice and skill to perfect. Even the most experienced chefs make mistakes in the kitchen, but there are some common mistakes that chefs really dislike. From not tasting your food to not prepping ingredients ahead of time, these eight kitchen mistakes can really put a damper on a chef’s day. Knowing what these mistakes are and how to avoid them can help you become a better cook and make your time in the kitchen more enjoyable.
8 Kitchen Mistakes That Chefs Dislike
Chefs are passionate about their craft and take pride in their work. As such, they don’t take kindly to mistakes in the kitchen. Here are 8 kitchen mistakes that chefs dislike.
1. Not Cleaning Up After Yourself
Chefs expect their kitchen staff to clean up after themselves. This includes wiping down surfaces, washing dishes, and putting away ingredients. Not cleaning up after yourself can create a messy and unorganized kitchen, which can lead to mistakes and slow down the cooking process.
2. Not Following Recipes
Chefs rely on recipes to ensure that their dishes are consistent and of the highest quality. When a chef creates a recipe, they expect it to be followed exactly. Not following a recipe can lead to dishes that are not up to the chef’s standards.
3. Not Paying Attention to Detail
Chefs take pride in their work and expect their kitchen staff to do the same. This means paying attention to detail and making sure that all ingredients are measured correctly and that dishes are cooked to the correct temperature. Not paying attention to detail can lead to dishes that are not up to the chef’s standards.
4. Not Being Prepared
Chefs expect their kitchen staff to be prepared for their shifts. This means having all ingredients prepped and ready to go, as well as having all the necessary tools and equipment. Not being prepared can lead to delays in the kitchen and can cause dishes to be overcooked or undercooked.
5. Not Tasting Food Before Serving
Chefs expect their kitchen staff to taste the food before it is served. This is to ensure that the dish is cooked correctly and that it tastes good. Not tasting food before serving can lead to dishes that are not up to the chef’s standards.
6. Not Following Safety Procedures
Chefs expect their kitchen staff to follow safety procedures. This includes wearing the proper safety equipment, such as gloves and aprons, as well as following proper food handling procedures. Not following safety procedures can lead to accidents and can cause food to become contaminated.
7. Not Communicating With the Team
Chefs expect their kitchen staff to communicate with each other. This means letting the team know when something needs to be done or when something is not going according to plan. Not communicating with the team can lead to delays and mistakes in the kitchen.
8. Not Being Flexible
Chefs expect their kitchen staff to be flexible. This means being able to adapt to changes in the menu or to unexpected orders. Not being flexible can lead to delays and mistakes in the kitchen.
Imagine yourself prepping for a special dinner party when you find out one of your guests works as a chef. Do you feel comfortable hosting a professional? It seems that you would want to showcase the best of your skills and the most delicious foods. It might be an intimidating experience. Let’s face it, most home cooks will make some mistakes in the kitchen that chefs dislike and other that will simply make them roll their eyes in disbelief.
While you don’t need to be a gourmet to be a good cook, there’s no doubt that the chefs among us understand how to operate efficiently in the kitchen. Here are some amateur moves that drive chefs crazy in the kitchen.
Chef Craig Vaselaros of Tortugas Island Grille mostly employs high school and college students to serve his curated menu of fresh seafood items. The restaurant is nestled right next to a marina where fishermen bring the fresh catch to the dock and ultimately, straight into his dishes. Since he has the most experience with the younger age group, including two kids of his own, he finds his eye rolling mostly related to goofing around in the kitchen. “Their youthfulness and lack of paying attention makes me roll my eyes. We once had a high school kid who thought he was Frank Sinatra and would sing using the rinse hose. This ended up making the whole kitchen wet!”
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Chef Vaselaros had a few more examples, including a time when two friends quarreled about sports and dropped chicken on the floor while they argued. They ask their staff to step up to the plate and get the job done and do the same in their kitchen at home. If it’s time to cook, it’s time to focus and work.
Even though cooking can be serious work, he also wants people to be inventive with food. When they were developing the menu for Tortugas, the family tested ideas based on favorites and family recipes. “I don’t like it when people lose their creativity cooking and stop having fun,” he said.
The chefs of Reddit were also a huge source of information, around nine months ago asking their audience to respond about the biggest mistakes they see amateurs make in the kitchen. It seems that even some errors that look like common sense, still happen often. According to one commenter, who admittedly isn’t a chef but works in a kitchen, “you’d be surprised how many people were ready to throw water on burning oil. We had a manager sit us all down and explain why we should not do that.”
The list that followed the Reddit prompt was long and full of suggestions. The first subject they tackled was kitchen equipment. Chefs noticed that amateur cooks might use any knife that was convenient to prep a meal. Instead, they suggested, using the sharp one. It’s not only easier to use, but it’s also safer since you don’t have to press as hard. More force makes it easier for a knife to slip and cut you. If you do get hurt, chefs say it’s inevitable, but don’t be afraid of the kitchen. It’s going to happen.
Next, they tackled food waste. It seems all chefs hate to discard items that can be used in different ways. This opens up the door to get creative with recipes. Boil the ends of vegetables to make a broth or refrigerate extra rice that’s not needed for leftovers or a stir fry. While you’re at it, clean up everything you can as you go. Nothing is worse than finishing a meal while your kitchen is destroyed.
Frequently a chef isn’t able to spout out exact measurements for the dishes they make. That’s why someone who worries about following the recipe diligently makes them annoyed. It’s better to understand the basics and then experiment with different measurements, spices, and flavors. The basics will ensure that you don’t totally mess up the dish.
Knowing how to use the equipment properly in the kitchen is also important. For instance, the list mentioned that each oven rack serves a different purpose. The top rack can get extra hot, making it perfect for broiling or toasting. Casseroles and cookies bake perfectly in the middle. The bottom oven rack roasts and puts a crispy bottom crust on pizza. Knowing the way your appliances and tools work will make you more competent as a cook. That includes the uses for your different pans.
Other mistakes that were mentioned were freezing items that were going to be used in a day or two or leaving food out for too long after it’s been cooked. The USDA recommends that perishables should only sit out for two hours at room temperature and one hour if it’s 90 degrees or higher.
Despite the many ways we may concern a professional chef, the overall wish is that people enjoy their cooking and take the kitchen seriously. After all, according to Chef Vaselaros, “We take pride in our work and want everyone to enjoy our meals.”
Chefs know that you feel the same pride in the food that you serve. With these tips, you can be a little more like a restauranteur.
Jessica Farthing