Rigors of Running a Commercial Kitchen Walking into a commercial food zone is quite a task today. It includes setting a budget, finding a place, people, renovation, buying things, licensing your space. Oh the list is endless! By the time you finish setting up, you’ll realize that the job is far from over and that it’s just the beginning. Running a commercial kitchen is a crazy job. It takes every bit of effort from cooking to cleaning and no way is this a sweet and linear three step process. The food: While what comes out of the kitchen may be the most graceful stroke of art, making it is far from such composure. You have list your daily required ingredients and a separate one for the special orders. You have to find all the ingredients every morning on time so that the cooking process isn’t delayed. Delayed cooking would mean delayed serving and no one likes to wait too long for food. This is followed by multiple processes involved in cooking that begins with kneading and marinating and goes till the end of that garnish on the dessert plate. These processes include prepping bases and sauces, mincing, blanching. Meat require more time, so you have to consider your ingredients and the time that each of them require. The mess: It’s a commercial kitchen with too many orders and too much to do. While a dirty space sounds something like one wouldn’t complain about, in reality that’s the prime concern in a commercial kitchen. Sanitation and hygiene are super important because we’re dealing with food here. One mess in the kitchen is like a domino effect to mess the rest up. The most important rule: “There’s no messing the kitchen up.” The army: Nothing in your kitchen will be possible without an active work force. It must include everyone from the chef, the assistant chef, the help, the guy handling all the equipment, the guy sorting your orders, the waiter, and the delivery guy, all of them. You need all of them working their roles out. It is all team work. The equipment: The common incident in a commercial kitchen is that machines and equipment stop working the very moment you need them. The oven can crash, the refrigerator can stop working, putting all your stocked food at risk, the vent hood can stop working etc. To avoid this, you have to keep an eye and maintain your equipment which includes regular servicing and cleaning. Fixing your equipment is troublesome if you don’t know where to send them for servicing and how to fix it yourself. Keep your servicing contacts handy. For commercial hobart equipment, replacement Hobart parts are available quickly by ordering online. They usually have all that you require to fix kitchen equipment such as a Globe slicer at this site www.nbsparts.com/globe-slicer/. Synchronizing: A commercial kitchen unit has different sections that require attention. Alike the sections that are aforementioned. You all need to keep all these parts and their working synchronized. You need them working in harmony. The cooking, cleaning, serving, plating, garnishing, serving, sometimes all run parallel at the same time. Especially during rush hours, you need all of this working out on time and coordinates. You will need a manager for this. The guy who makes sure that everything is running fine and in place. He’s the wire that links all the parts of the machine. Without these, running a commercial kitchen is almost impossible.
Chef Jason has received several honors such as the Silver Medal at the Quebec Culinary Show and a Bronze medal at the Montreal Culinary show. He is a true epicurean and loves to treat his friends to his new creations to get their feedback before introducing them on the hotel menus. His culinary philosophy and passion reflect the current trend towards a healthier and naturally nutritional diet.