The Importance of Following a Cooking Recipe
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. Food recipe is communicating the ingredient and the procedures that the chef is using to make his/her creation. With such tool, chefs can easily replicate and train their skills to the rest of the kitchen staffs.
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.
Of course, recipes won’t always be perfect and the kitchen crew will have to learn how they can make adjustments on the consistency and seasoning to match the palate of the chef. In this matter, a recipe serves as a guideline, a way for chefs to point his staff in the right direction. Cooks in the end should know the palate and the expectations of the chefs to be able to recreate recipes that match their standards.
Ultimately, recipes are template to which a chef is educating his team to meet a certain criteria both for techniques and flavor on a given dish. The primary goal is, the staffs replace the same tastes, texture and presentation without the supervision 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. As a result, the recipe must be adjusted accordingly to meet the chef’s standards. Once again, the recipe acts as a guide for the kitchen staffs to have thorough understanding of the chef’s intent.